Chicken Wild Rice Soup
Cozy up with a bowl of hearty, creamy Chicken Wild Rice Soup, a comforting one-pot meal perfect for chilly days. This recipe combines tender shredded chicken, nutty wild rice, and a medley of aromatic vegetables like carrots, celery, and onions, all simmered in a flavorful chicken broth seasoned with thyme and a hint of garlic. A splash of heavy cream adds a luscious texture, while fresh parsley and a squeeze of lemon juice provide a bright, fresh finish. Ready in just over an hour and serving up to six, this nourishing soup is a crowd-pleaser that’s ideal for family dinners or meal prep. Packed with wholesome ingredients, this satisfying soup is the ultimate answer to "what's for dinner?" on a busy night!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts, boneless and skinless
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large onion, chopped
- 2 medium carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup wild rice
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat. Season the chicken breasts with salt and black pepper.
Add the chicken to the pot and sear for 6-7 minutes on each side until browned. Remove the chicken and set it aside.
In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic to the pot and cook for 1 more minute, stirring constantly.
Rinse the wild rice under cold water and add it to the pot. Pour in the chicken broth.
Return the chicken to the pot and add the bay leaf and dried thyme.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 45 minutes, or until the wild rice is tender and chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Discard the bay leaf.
Stir the shredded chicken back into the pot along with the heavy cream. Heat the soup gently until warmed through.
Stir in the fresh parsley and lemon juice. Taste and adjust seasoning as needed with more salt and pepper.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 7570 mg | 329% | |
| Total Carbohydrate | 174.4 g | 63% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 22.3 g | ||
| Protein | 196.1 g | 392% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 453 mg | 35% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4842 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
