Soy-Free Chicken Wild Rice Soup
Cozy up with a bowl of our Soy-Free Chicken Wild Rice Soup, a hearty and wholesome recipe perfect for any occasion. Packed with tender shredded chicken, nutty wild rice, and an aromatic blend of sautéed vegetables, garlic, and herbs, this soup delivers a comforting depth of flavor. Simmered in rich chicken broth and finished with a splash of creamy indulgence, it's a satisfying meal that's both soy-free and family-friendly. Quick to prepare in just 15 minutes of hands-on time, this one-pot wonder makes an ideal option for weeknight dinners or meal prep. Garnished with fresh parsley, it’s not just delicious—it’s visually stunning, too. Warm, nourishing, and effortlessly gluten-free, this savory recipe will soon become a staple in your rotation.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Yellow onion, finely chopped
- 2 medium Carrot, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 1 cup Wild rice
- 8 cups Chicken broth
- 1 leaf Bay leaf
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with salt and black pepper.
Add the chicken to the pot and cook until browned and cooked through, about 7 minutes per side. Remove the chicken and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the wild rice to the pot and stir to coat the rice with oil and vegetables.
Pour in the chicken broth and add the bay leaf and thyme.
Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 45 minutes, or until the rice is tender.
Meanwhile, shred the cooked chicken using two forks.
Once the rice is cooked, remove the bay leaf and add the shredded chicken back to the pot.
Stir in the heavy cream and let the soup heat through, about 5 minutes.
Adjust the seasoning with additional salt and pepper if needed.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 7328 mg | 319% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 15.1 g | ||
| Protein | 192.1 g | 384% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2925 mg | 62% | |
*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.
