Save A comforting, hearty soup featuring tender chicken, nutty wild rice, and fresh vegetables in a savory broth&perfect for a cozy meal any night of the week.
Leftover rotisserie chicken works well for this recipe Add a squeeze of lemon juice for brightness or toss in baby spinach during the last few minutes of cooking for extra greens
Ingredients
- Proteins: 2 cups cooked chicken breast, shredded or diced
- Grains: 3/4 cup uncooked wild rice blend
- Vegetables: 1 tablespoon olive oil 1 medium yellow onion, diced 2 medium carrots, peeled and sliced 2 celery stalks, sliced 2 cloves garlic, minced
- Liquids: 6 cups low sodium chicken broth
- Dairy (optional): 1/2 cup heavy cream or half and half (optional, for a creamy version)
- Herbs & Seasonings: 1 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 bay leaf Salt and freshly ground black pepper, to taste 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat Add onion, carrots, and celery Sauté for 4 5 minutes until vegetables are softened
- Step 2:
- Stir in garlic and cook for 1 minute until fragrant
- Step 3:
- Add wild rice blend, chicken broth, thyme, rosemary, and bay leaf Bring to a boil, then reduce heat to a simmer Cover and cook for 20 25 minutes, or until rice is tender
- Step 4:
- Stir in cooked chicken and simmer for an additional 5 minutes, until heated through
- Step 5:
- (Optional) For a creamy soup, add the heavy cream or half and half and heat gently without boiling
- Step 6:
- Season with salt and pepper to taste Remove bay leaf
- Step 7:
- Ladle soup into bowls, garnish with chopped parsley, and serve hot
Save Serve with crusty bread for a heartier meal
Required Tools
Large soup pot Chefs knife Cutting board Wooden spoon Ladle
Allergen Information
Contains Dairy (if using cream or half and half) Naturally gluten free, ensure broth and other packaged ingredients are gluten free if sensitive Double check all ingredient labels if you have food allergies
Nutritional Information (per serving)
Calories: 320 Total Fat: 11 g Carbohydrates: 29 g Protein: 26 g
Save This hearty soup combines wholesome ingredients for a satisfying meal easily made any night. Customize with dairy or greens to suit your taste.
Recipe FAQ Section
- → Can I use leftover chicken for this dish?
Yes, shredded rotisserie or any cooked chicken works well and helps speed up preparation.
- → Is wild rice necessary, or can I substitute it?
Wild rice adds a nutty flavor and chewy texture; you can swap with brown rice or a blend but cooking times may vary.
- → How can I make this dish creamier?
Stir in heavy cream or half-and-half near the end of cooking without boiling to add a smooth, rich finish.
- → What herbs enhance the flavor best?
Dried thyme, rosemary, and bay leaf impart savory, earthy notes that complement the chicken and vegetables perfectly.
- → Can this be made dairy-free?
Omit the cream or half-and-half to keep it naturally dairy-free while maintaining its hearty character.
- → Any suggestions to boost vegetable content?
Adding baby spinach during the last few minutes of simmering or a squeeze of lemon juice brightens and enriches the dish.