Chicken Wild Rice Soup (Printable Version)

Tender chicken and wild rice combine with carrots in a flavorful, comforting broth for chilly days.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced

→ Grains

02 - 3/4 cup uncooked wild rice, rinsed

→ Vegetables

03 - 3 medium carrots, peeled and sliced
04 - 2 celery stalks, diced
05 - 1 small yellow onion, diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 7 cups low-sodium chicken broth

→ Herbs & Seasonings

08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon dried rosemary
11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons fresh parsley, chopped for garnish

→ Fats

13 - 2 tablespoons olive oil

# How to Prepare:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and diced celery. Sauté for 5 to 6 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add uncooked wild rice, chicken broth, bay leaf, dried thyme, and dried rosemary. Bring to a boil over high heat.
04 - Reduce heat to low, cover the pot, and simmer for 40 to 45 minutes until wild rice is tender and cooked through.
05 - Add cooked chicken breast to the pot and simmer for an additional 5 to 8 minutes to heat through completely.
06 - Remove bay leaf from pot. Taste and adjust seasoning with salt and freshly ground black pepper as desired.
07 - Ladle into serving bowls and garnish generously with chopped fresh parsley.

# Expert Suggestions:

01 -
  • It comes together in just over an hour, which means dinner can be ready before you've finished telling someone about your day.
  • The wild rice gives it an earthy, sophisticated flavor that doesn't require any fancy ingredients or techniques.
  • Leftovers taste even better the next day, making this the perfect recipe for meal prep without the effort feeling like a chore.
02 -
  • Wild rice takes longer to cook than regular rice, so don't rush it or you'll end up with crunchy grains instead of that perfect tender texture.
  • Always remove the bay leaf before serving—it won't hurt you if someone gets it, but it's better to save people from finding a hard leaf in their spoon.
03 -
  • Rotisserie chicken from the grocery store saves you time and honestly tastes just as good as homemade chicken breast in this application.
  • Don't skip the step of removing the bay leaf—it's easy to forget, but finding one in your mouth later is an unpleasant surprise.
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