High Protein Chicken Wild Rice Soup

Warm, nourishing, and brimming with flavor, this High Protein Chicken Wild Rice Soup is a must-make for hearty yet healthy meals. Packed with tender chicken breast, fiber-rich wild rice, and vibrant vegetables like carrots, celery, and spinach, this one-pot wonder is designed to satisfy and energize. Infused with aromatic herbs like thyme and rosemary and finished with a burst of fresh lemon juice, each spoonful is a perfect balance of earthy, savory, and bright flavors. Ready in under an hour, this gluten-free and protein-packed soup is ideal for meal prep or as a comforting weeknight dinner. Pair it with crusty bread for dipping, and you'll have a wholesome, crowd-pleasing favorite that's sure to become a go-to staple.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 chopped medium onion
• 3 medium, sliced carrots
• 2 sliced celery stalks
• 4 cloves, minced garlic
• 2 pieces boneless, skinless chicken breasts
• 8 cups low-sodium chicken broth
• 1 cup wild rice
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 whole bay leaf
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 3 cups baby spinach
• 0.25 cup, chopped fresh parsley
• 2 tablespoons lemon juice

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the chopped onion, sliced carrots, and celery to the pot, sautéing for about 5 minutes or until the vegetables begin to soften.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Place the chicken breasts in the pot and pour in the chicken broth.

Step 5

Add the wild rice, thyme, rosemary, bay leaf, salt, and black pepper to the pot.

Step 6

Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for approximately 30-35 minutes, or until the wild rice is tender.

Step 7

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

Step 8

Return the shredded chicken to the pot and stir in the baby spinach and chopped parsley.

Step 9

Simmer for an additional 5 minutes until the spinach has wilted.

Step 10

Remove the bay leaf from the soup, stir in the lemon juice, and adjust the seasoning with more salt and pepper to taste if needed.

Step 11

Serve hot with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(3393.5g)

Amount per serving	% Daily Value*
Calories	1776.6

Total Fat 48.7g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 295.8mg	0%
Sodium 3796.4mg	0%
Total Carbohydrate 187.8g	0%
Dietary Fiber 29.8g	0%
Total Sugars 31.7g
Protein 157.1g	0%

Vitamin D 3.5IU	0%
Calcium 460.1mg	0%
Iron 11.9mg	0%
Potassium 3628.6mg	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: 24.1%

Protein: 34.6%

Carbs: 41.3%