Low Carb Chicken and Wild Rice Soup
Cozy up with a bowl of hearty and satisfying **Low Carb Chicken and Wild Rice Soup**, a nutritious twist on the classic comfort food. This wholesome recipe combines tender, shredded chicken breast with earthy wild rice, aromatic vegetables, and a fragrant blend of thyme and bay leaves, simmered to perfection in a savory chicken broth. With just 15 minutes of prep time, this dairy-free, gluten-free soup is packed with protein while remaining light and low in carbs. Fresh parsley and a splash of bright lemon juice add the perfect finishing touch, creating a warm and flavorful dish that’s perfect for meal prep, weeknight dinners, or chilly afternoons. Serve this one-pot wonder steaming hot for a nourishing meal that satisfies without the guilt!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 2 medium Carrot, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic, minced
- 6 cups Chicken broth
- 1 cup Wild rice
- 2 pieces Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chicken broth and bring to a simmer.
Add the wild rice, bay leaves, thyme, salt, and black pepper to the pot. Stir to combine.
Place the chicken breasts into the broth, ensuring they are submerged. Cover the pot and simmer for 30 minutes.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir to combine.
Cook for another 10 minutes until the rice is tender and the soup is fragrant.
Remove the bay leaves and stir in the lemon juice and fresh parsley.
Adjust seasoning with more salt or pepper to taste, and serve hot.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6184 mg | 269% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 14.1 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 308 mg | 24% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3693 mg | 79% | |
*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.
