Chicken and Wild Rice Soup (Printable)
A comforting soup combining shredded chicken, nutty wild rice, and crisp vegetables in a savory herb-infused broth.
# What You’ll Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or cubed
→ Grains
02 - 3/4 cup uncooked wild rice, rinsed
→ Vegetables
03 - 1 cup celery, diced (about 2–3 stalks)
04 - 1 cup carrots, diced (about 2 medium)
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced
→ Liquids
07 - 8 cups low-sodium chicken broth
→ Herbs & Seasonings
08 - 1 bay leaf
09 - 1 tsp dried thyme
10 - 1/2 tsp dried sage
11 - 1/2 tsp black pepper
12 - 1/2 tsp salt, or to taste
13 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
→ Fats
14 - 2 tbsp olive oil
# How to Prepare:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
02 - Stir in the garlic, thyme, sage, and bay leaf. Cook for 1 minute until fragrant.
03 - Add the wild rice and pour in the chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 40–45 minutes, or until the rice is tender.
04 - Add the cooked chicken, salt, and pepper. Simmer uncovered for 5–10 more minutes to heat through and meld flavors.
05 - Remove the bay leaf. Stir in fresh parsley. Taste and adjust seasoning if needed. Serve hot, garnished with extra parsley if desired.
# Expert Advice:
01 -
- It feels like a warm hug without requiring hours of active work in the kitchen.
- The nutty wild rice transforms a simple soup into something truly elegant.
02 -
- Always rinse the wild rice thoroughly to remove any debris and ensure it cooks evenly.
- Keep an eye on the garlic during the sauté phase because burnt garlic will ruin the flavor.
03 -
- Using a store bought rotisserie chicken saves a significant amount of prep time.
- Stir in a splash of heavy cream at the very end if you want a velvety texture.