Description
This comforting Chicken Wild Rice Soup is a hearty and flavorful bowl of goodness, featuring tender shredded chicken, nutty wild rice, and a medley of aromatic vegetables simmered in a savory low-sodium chicken broth. Perfect for warming up on chilly days, this homemade soup is both wholesome and satisfying.
Ingredients
Scale
Soup Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 3/4 cup uncooked wild rice, rinsed
- 3 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 7 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
- 2 tablespoons olive oil
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and diced celery. Cook for 5 to 6 minutes until the vegetables are softened and fragrant.
- Bloom garlic: Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Simmer rice: Add rinsed wild rice, chicken broth, bay leaf, dried thyme, and dried rosemary to the pot. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 40 to 45 minutes, or until the wild rice is tender.
- Incorporate chicken: Add the cooked shredded chicken to the pot and stir well. Continue to simmer for an additional 5 to 8 minutes to heat the chicken through and meld the flavors.
- Season and finish: Remove the bay leaf from the soup. Season to taste with salt and freshly ground black pepper.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness.
Notes
- Make sure to rinse the wild rice before cooking to remove excess starch and impurities.
- You can substitute cooked rotisserie chicken if short on time.
- For a creamier version, stir in a splash of cream or coconut milk near the end of cooking.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Adjust seasoning at the end to suit your taste preferences.
