Description
You will love this warm and hearty Chicken and Wild Rice Soup. It is comforting, nourishing, and perfect for any day you need a satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 ounces wild rice blend
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk or half-and-half (optional, for creaminess)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chicken pieces and cook until browned on all sides. Remove chicken and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook until vegetables soften, about 5 to 7 minutes.
- Stir in the wild rice blend, chicken broth, thyme, salt, and pepper.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 40 to 50 minutes, or until the rice is tender and has burst open.
- Return the cooked chicken to the pot. Simmer for another 5 minutes until the chicken is heated through.
- If desired, stir in the milk or half-and-half for a richer soup. Heat gently, but do not boil.
- Taste and adjust seasoning if needed.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- Rinsing the wild rice before cooking helps remove any surface starch.
- For shredded chicken, cook the chicken breasts whole in the broth, then shred before returning them to the soup.
- Use vegetable broth instead of chicken broth for a vegetarian option, omitting the chicken.
- This soup tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg