Chicken Wild Rice Soup

Cozy up with a bowl of hearty Chicken Wild Rice Soup, a comforting classic that’s bursting with rich flavors and wholesome ingredients. This creamy soup features tender shredded chicken, nutty wild rice, and a medley of aromatic vegetables like carrots, celery, and onions, all simmered in a velvety broth infused with thyme and a touch of lemon for brightness. Perfect for chilly evenings, this one-pot wonder combines simplicity and nourishment, coming together in just over an hour. Garnished with fresh parsley, each spoonful delivers warmth and depth, making it an ideal dish for meal prepping or feeding a hungry crowd. Whether you're seeking a family-friendly dinner or a soul-soothing lunch, this Chicken Wild Rice Soup is guaranteed to satisfy.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breasts, boneless and skinless
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 large onion, chopped
• 2 medium carrots, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup wild rice
• 8 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Season the chicken breasts with salt and black pepper.

Step 2

Add the chicken to the pot and sear for 6-7 minutes on each side until browned. Remove the chicken and set it aside.

Step 3

In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 4

Add the minced garlic to the pot and cook for 1 more minute, stirring constantly.

Step 5

Rinse the wild rice under cold water and add it to the pot. Pour in the chicken broth.

Step 6

Return the chicken to the pot and add the bay leaf and dried thyme.

Step 7

Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 45 minutes, or until the wild rice is tender and chicken is cooked through.

Step 8

Remove the chicken breasts from the pot and shred them using two forks. Discard the bay leaf.

Step 9

Stir the shredded chicken back into the pot along with the heavy cream. Heat the soup gently until warmed through.

Step 10

Stir in the fresh parsley and lemon juice. Taste and adjust seasoning as needed with more salt and pepper.

Step 11

Serve hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(3422.6g)

Amount per serving	% Daily Value*
Calories	2694.8

Total Fat 127.8g	0%
Saturated Fat 57.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 625.6mg	0%
Sodium 7570.2mg	0%
Total Carbohydrate 174.4g	0%
Dietary Fiber 23.2g	0%
Total Sugars 22.3g
Protein 196.1g	0%

Vitamin D 4.5IU	0%
Calcium 453.3mg	0%
Iron 14.1mg	0%
Potassium 4841.5mg	0%

*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.

Source of Calories

Fat: 43.7%

Protein: 29.8%

Carbs: 26.5%