Chicken And Wild Rice Soup
Cozy chicken and wild rice soup loaded with tender chicken, sautéed vegetables, fresh herbs, and hearty wild rice — an easy one-pot comfort meal perfect for weeknights and meal prep.
Equipment
- Stock pot
Ingredients
- 3 tbsp olive oil
- 1 small sweet yellow onion
- 1 lb mushrooms sliced
- 2 ribs celery chopped
- 2 large carrots peeled and diced. You can use baby carrots too (about 15) and keep extras for snacking!
- 3 cloves garlic minced
- 2½ cups wild rice
- 8½ cups chicken stock reserve 2 cups for later
- 1 rotisserie chicken or 2 cooked chicken breasts, diced
- 4 fresh thyme sprigs
- ground black pepper
- sea salt to taste
- fresh parsley chopped
Instructions
- In a large stockpot over medium heat, sauté the sweet yellow onion, mushrooms, carrots, and celery until softened and slightly al dente, about 5–7 minutes.
- Add garlic and saute until fragrant.
- Add the wild rice, 6 ½ cups of the chicken stock (reserving 2 cups), and the thyme sprigs. Stir to combine.
- Bring the soup to a gentle boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, or until the wild rice is tender but still slightly chewy.
- Stir in the shredded chicken and reserved 2 cups of chicken stock.
- Season with sea salt and ground black pepper to taste.
- Remove thyme sprigs, stir in fresh chopped parsley, and simmer for 5 more minutes.
- Serve warm with crusty bread or your favorite side.
Notes
🥣 Chicken and Wild Rice Soup — Nutritional Information
Serving Size: 1 cup (approximate)Servings: 8
Per Serving (Estimated):
- Calories: ~320 kcal
- Protein: ~20 g
- Carbohydrates: ~32 g
- Fat: ~13 g
- Saturated Fat: ~2 g
- Fiber: ~4 g
- Sugar: ~4 g
- Cholesterol: ~55 mg
- Sodium: ~620 mg
Where the Calories Come From
- Olive oil (3 tbsp total): ~360 calories total
- Chicken: Lean protein keeps this soup filling and balanced
- Wild rice: Complex carbohydrates + fiber
- Vegetables: Low-calorie, nutrient-dense volume
Notes & Tips
- Wild rice cooking times can vary — taste and adjust simmer time as needed.
- For extra richness, add a splash of cream or milk at the end.
- This soup thickens as it sits; add more stock when reheating if needed.
- Stores well in the fridge for up to 4 days and freezes beautifully.