Blackened Chicken Wild Rice Soup

Name: Blackened Chicken Wild Rice Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1.5 tsp Sweet paprika; 1.5 tsp smoked paprika; 2 tsp cayenne pepper; 1.5 tsp kosher salt; 1 tsp onion powder; 1 garlic powder; 1 tsp granulated sugar; .5 tsp black pepper; .5 tsp dried oregano; .5 tsp dried thyme; 2 tbl unsalted butter; 1 large onion, diced; 3 large carrots, peeled and diced; 3 celery stalks, diced; 3 garlic gloves, peeled and minced; 1/4 cup all purpose flour; 2 tsp Blacken Spice, see above; 6 cups chicken stock; 1 pound chicken breasts; 3/4 cup pure wild rice, not wild rice blend; 1/3 cup whole grain barley, not pearl barley; 2 bay leaves; 2 cups whole milk

7 steps

Prep:10minCook:50min

This soup is my families new favorite. The blacken spice is a gentle spice that contains flavor, not the spice that burns your mouth throughout the meal. Great for a cold winter days.

Updated at: Sat, 15 Nov 2025 17:56:48 GMT

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Instructions

BLACKEN SPICE

Step 1

Whisk all the spices in a bowl to combine. Place in air tight jar for up to 3 months.

SOUP

Step 2

Melt butter in large stock pot over medium-high heat. Add diced onions and sauté, stirring occasionally, until onions are translucent, about 4 minutes. Add carrots, celery, and garlic to the pot. Sauté for an additional 3 minutes, stirring occasionally. Add flour and blacken spice, sauté for 1 minute, stirring frequently.

Step 3

Gradually pour in chicken stock while stirring so that the flour mixture (roux) melts into the broth. Add chicken breasts, wild rice, barley, and bay leaves. Stir to combine.

Step 4

Allow soup to cook until it reaches a simmer, then reduce heat to medium-low. Cover pot and cook for 45 minutes or until wild rice and barley are tender. Continue stirring the pot about every 5 - 10 minutes.

Step 5

Once the chicken has reached 160° F, remove the chicken breasts from the soup, cover with foil and let it rest for 5 - 10 minutes or until the internal temperature, at it's thickest point, reaches 165° F. Dice or shred chicken into bit-size pieces and return the chicken to the pot.

Step 6

Stir in whole milk and bring soup back to a gentle simmer. Cook on medium-low heat for about 5 minutes to heat it through.

Step 7

Remove bay leaves and serve.