High Protein Chicken Wild Rice Soup
Savor the comforting warmth and nourishment of High Protein Chicken Wild Rice Soup, a hearty dish brimming with lean protein, wholesome grains, and vibrant vegetables. This one-pot meal features tender shredded chicken, nutty wild rice, and a fragrant medley of garlic, thyme, rosemary, and bay leaf, all simmered in a flavorful, low-sodium chicken broth. A generous handful of baby spinach and a bright splash of lemon juice elevate the dish, adding nutrients and a fresh, zesty finish. Ready in just an hour, this protein-packed soup is perfect for meal prep, a cozy family dinner, or a satisfying, nutritious option for busy weeknights. Serve it with crusty bread or a crisp green salad for the ultimate balanced meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 chopped medium onion
- 3 medium, sliced carrots
- 2 sliced celery stalks
- 4 cloves, minced garlic
- 2 pieces boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 1 cup wild rice
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 cups baby spinach
- 0.25 cup, chopped fresh parsley
- 2 tablespoons lemon juice
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, sliced carrots, and celery to the pot, sautéing for about 5 minutes or until the vegetables begin to soften.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Place the chicken breasts in the pot and pour in the chicken broth.
Add the wild rice, thyme, rosemary, bay leaf, salt, and black pepper to the pot.
Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for approximately 30-35 minutes, or until the wild rice is tender.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir in the baby spinach and chopped parsley.
Simmer for an additional 5 minutes until the spinach has wilted.
Remove the bay leaf from the soup, stir in the lemon juice, and adjust the seasoning with more salt and pepper to taste if needed.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 31.7 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3629 mg | 77% | |
*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.
