Low Carb Chicken Wild Rice Soup
Cozy up with a bowl of creamy, satisfying Low Carb Chicken Wild Rice Soup, a comforting twist on a classic favorite. This hearty recipe combines tender shredded chicken, a medley of colorful veggies, and the nutty goodness of wild rice with the low-carb addition of cauliflower rice for a nourishing, guilt-free meal. Infused with aromatic garlic, thyme, and a splash of lemon juice, this soup delivers depth of flavor while staying light and wholesome. Perfect for chilly nights, it comes together in just an hour and is elegantly finished with a touch of rich heavy cream and a sprinkle of fresh parsley. Whether you're watching your carbs or simply craving a deliciously wholesome soup, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 diced celery stalks
- 2 medium, diced carrots
- 1 cup cauliflower rice
- 0.5 cup wild rice
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon, chopped fresh thyme
- 1 bay leaf
- 1 tablespoon lemon juice
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium-high heat.
Season the chicken breast with salt and black pepper, then add it to the pot. Cook until browned on both sides, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the diced onion, garlic, celery, and carrots. Sauté until vegetables are softened, about 5 minutes.
Add the cauliflower rice and wild rice to the pot, stirring to combine with the vegetables.
Pour in the chicken broth, add fresh thyme, and the bay leaf. Bring to a boil.
Lower the heat to a simmer. Shred the cooked chicken breast and add it back to the pot.
Simmer the soup for 20-25 minutes, until the wild rice is tender.
Stir in the heavy cream and lemon juice, cooking for an additional 5 minutes.
Remove the bay leaf before serving.
Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 7782 mg | 338% | |
| Total Carbohydrate | 117.0 g | 43% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 25.6 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 4923 mg | 105% | |
*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.
