Chicken Wild Rice Soup
This Chicken Wild Rice Soup Recipe is simply the best! Loaded with chicken and veggies and done in under an hour! Easy and delicious!
Servings: 6 people
Calories: 278kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup celery chopped finely
- 1 cup onion chopped finely
- 1 tablespoon garlic minced- about 5 cloves
- 2 cups carrots sliced in small circles
- 1/2 teaspoon salt
- 1/2 teaspoons pepper
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 4 bay leaves
- 1.5 lb boneless skinless chicken breasts about 3 chicken breasts
- 8 cups chicken broth low or no salt-1.5 quarts
- 1 cup dry wild rice
Instructions
StoveTop Instructions
- Chop all vegetables (I prefer to put mine in the food processor!) In a large pot, heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)
- Once cooked, stir in carrots and spices (including bay leaves).
- Place whole chicken breasts on top of vegetables. Cover with chicken broth.Stir in wild rice.
- Cover pot and bring to a boil. Once boiling, reduce heat and simmer over low-medium heat for 30 minutes.
- After 30 minutes, remove bay leaves from the broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.
- Add shredded chicken back to the pot. Stir to combine and enjoy!
CrockPot Instructions
- Chop all vegetables (I prefer to put mine in the food processor!) In a large pot, heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)
- Once cooked, add to crockpot base. Stir in carrots and spices (including bay leaves).
- Place whole chicken breasts on top of vegetables. Cover with chicken broth. Do not add the rice.
- Cover pot and cook for low for 4-6 hours or high for 2-3 hours (low is recommended)
- 30 minutes before you're going to eat- remove bay leaves from the broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.
- Cook rice according to package directions in a separate pot.
- Add shredded chicken back to the pot. Add cooked rice to the pot. Stir to combine and enjoy!
Notes
Pro Tip: To avoid soggy rice: Instead of cooking the rice in the soup, cut the broth down by 1 cup. Add cooked rice to a bowl. Serve soup on top of the rice. This prevents the rice from absorbing broth and turning mushy
Nutrition
Serving: 1.5cups | Calories: 278kcal | Carbohydrates: 27g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 371mg | Potassium: 758mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7243IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg