Low Sodium Chicken and Wild Rice Soup
Warm, nourishing, and packed with flavor, this Low Sodium Chicken and Wild Rice Soup is the perfect healthy comfort food. Crafted with tender shredded chicken, a hearty wild rice blend, and a medley of fresh vegetables like carrots, celery, and onions, this wholesome soup is simmered in a rich, herb-infused low sodium chicken broth. Aromatic dried thyme, rosemary, and a hint of garlic create layers of flavor without relying on salt, making it a heart-smart choice for a balanced diet. Ready in just over an hour, this one-pot wonder is ideal for cozy weeknight dinners or meal prep, serving six satisfying portions. Garnished with fresh parsley for a vibrant touch, it’s a delicious way to enjoy a low-sodium lifestyle without sacrificing taste. Perfect for those searching for "low sodium soup recipes" or "healthy chicken and rice soup"!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 pound Boneless, skinless chicken breasts
- 1 medium Yellow onion, diced
- 2 large Carrots, peeled and chopped
- 2 stalks Celery stalks, chopped
- 3 cloves Garlic, minced
- 1 cup Wild rice blend
- 8 cups Low sodium chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 Bay leaf
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, chopped carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chicken breasts to the pot, then pour in the low sodium chicken broth.
Mix in the wild rice, dried thyme, dried rosemary, bay leaf, and freshly ground black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for approximately 40 minutes, or until the wild rice is tender.
Carefully remove the chicken breasts from the pot and transfer them to a cutting board. Shred the chicken using two forks.
Return the shredded chicken to the pot and stir well to combine.
Simmer uncovered for an additional 5 minutes to allow flavors to meld together.
Remove the bay leaf and adjust seasoning to taste, if necessary.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4962 mg | 216% | |
| Total Carbohydrate | 175.0 g | 64% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 22.1 g | ||
| Protein | 197.4 g | 395% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 400 mg | 31% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4548 mg | 97% | |
*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.
