Description
Indulge in this rich, creamy chicken wild rice soup that warms the soul with tender chicken, hearty wild rice, and vibrant veggies—perfect for chilly evenings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup wild rice blend
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream or coconut milk
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil or butter
Instructions
- In a large pot over medium heat, melt olive oil or butter. Add diced onions, carrots, and celery. Sauté until softened and fragrant.
- Stir in minced garlic and cubed chicken breasts. Cook until the chicken is golden brown on all sides (about 5-7 minutes).
- Pour in the chicken broth while scraping any bits from the pot’s bottom for added flavor.
- Add the wild rice blend and dried thyme; bring to a boil. Lower heat and simmer covered for about 45 minutes until rice is tender.
- Just before serving, stir in heavy cream or coconut milk to achieve desired creaminess.
Notes
- For a twist, substitute wild rice with brown rice or quinoa.
- Add seasonal veggies like kale or spinach for extra nutrition.
- Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg