Low Fat Chicken and Wild Rice Soup
Cozy up with a bowl of **Low Fat Chicken and Wild Rice Soup**, a hearty yet healthy twist on a classic comfort food. Bursting with flavor from tender chicken breasts, nutty wild rice, and a medley of carrots, celery, and onion, this wholesome soup is simmered to perfection in a rich, low-sodium chicken broth infused with garlic, thyme, and a hint of bay leaf. With lean protein, whole-grain rice, and fresh vegetables, this recipe is ideal for anyone craving a filling, nutritious meal that’s low in fat but big on taste. It’s perfect for busy weeknights or meal prep, taking just over an hour to go from pot to table. Garnished with fresh parsley, every spoonful offers a satisfying, guilt-free indulgence. Serve it on its own or alongside a slice of crusty whole-grain bread for a complete and heartwarming meal!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup wild rice
- 8 cups low-sodium chicken broth
- 2 medium carrots
- 2 stalks celery stalks
- 1 medium onion
- 3 cloves garlic cloves
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley
Instructions
Dice the carrots, celery, and onion. Mince the garlic.
In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
Add the minced garlic and cook for another minute until fragrant.
Pour in the low-sodium chicken broth and add the wild rice, bay leaf, dried thyme, salt, and black pepper. Stir well.
Place the boneless, skinless chicken breasts in the pot, ensuring they are submerged in the broth.
Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for approximately 45 minutes or until the wild rice is tender and the chicken is cooked through.
Remove the chicken breasts from the pot, shred them with two forks, and return the shredded chicken to the soup.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2261 mg | 98% | |
| Total Carbohydrate | 168.0 g | 61% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 22.9 g | ||
| Protein | 184.6 g | 369% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 199 mg | 15% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2645 mg | 56% | |
*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.
