Chicken Wild Rice Soup
This warm chicken wild rice soup is ready in just under 30 minutes and only requires one pot to cook everything in! It’s an easy meal that is both filling and nourishing.
Servings: 6 servings
Ingredients
- 1 lb Chicken Breast boneless, skinless, cubed, uncooked
- 1 cup Celery diced
- 1 cup Carrots diced
- 1 cup White Onion diced
- 1 tablespoon Garlic minced
- 1 tablespoon Olive Oil
- 4 ½ ounces Mushrooms
- 1 cup Water
- 4 cups Chicken Stock low sodium
- 2 tablespoons Thyme
- 2 Bay Leaves
- Salt and pepper to taste
- 1 cup Wild Rice uncooked, washed and rinsed
Instructions
- In a large pot, place extra virgin olive oil and bring to a medium heat.
- Add onions, garlic, celery, carrots, mushrooms and bay leaves. Sauté 4-5 minutes or until tender.
- Salt and pepper the chicken breast then add it to the pot with the veggies. Cook another 7-8 minutes stirring occasionally.
- Add the water, chicken stock and thyme. Bring the pot to a boil then reduce to a simmer and cover. Simmer on low 15 minutes.
- Add the wild rice to the pot. Cook another 5 minutes until rice is tender.
Notes
- Rinse the wild rice to eliminate any extra starch. This helps keep the soup from thickening too much.
- Add 1-2 tablespoons of low-fat half and half for a creamier texture.
- Different brands of wild rice cook at different speeds. Keep an eye on your rice to be sure it doesn’t overcook or undercook.
- If your soup is too thick, you can add more broth, a ¼ cup at a time, until it reaches the right consistency.
Nutrition
Serving: 1serving | Calories: 291kcal | Carbohydrates: 32g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 351mg | Potassium: 800mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3786IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg