Description
Warm and comforting, this Chicken and Wild Rice Soup is a delightful blend of tender chicken, earthy wild rice, and vibrant vegetables—perfect for chilly nights!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup wild rice mix
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 tsp dried thyme or 2 tsp fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prep Your Ingredients: Chop all vegetables into bite-sized pieces: dice the onion, slice the carrots and celery, and mince the garlic.
- Sauté the Aromatics: In a large pot over medium heat, add a tablespoon of olive oil. Once heated, add chopped onion, carrots, celery, and garlic. Sauté until softened (about 5 minutes).
- Add Chicken & Broth: Stir in diced chicken breasts. Pour in chicken broth along with bay leaves and thyme. Bring to a gentle boil.
- Add Wild Rice: Once boiling, stir in wild rice mix. Reduce heat to low, cover the pot, and let it simmer for about 45 minutes or until rice is tender.
- Final Touches: Remove bay leaves. Taste the soup and season with salt and pepper as needed.
- Serve & Enjoy: Ladle generous portions into bowls. Serve warm with crusty bread or on its own.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 530mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Customize your soup by adding vegetables like spinach or mushrooms. Store leftovers in an airtight container in the fridge for up to four days or freeze without cream for later use.