Chicken and Wild Rice Soup
A cozy "comfort food" soup that is both healthy, wholesome and ladened with chunks of onions, celery, and carrots. Both wild and brown rice add amazing texture for a truly satisfying bowl of warmth during these wintry evenings that are upon us.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 cups 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
Ingredients
Scale
Wild Rice Mixture
- 1 cup Wild Rice, rinsed
- 1 cup Long Grain Brown Rice, rinsed
- 3 1/2 cups Water
- 1 teaspoon Kosher Salt
Chicken Wild Rice Soup
- 1 tablespoon Olive Oil
- 1 1/2 large Yellow Onion, chopped in large chunks
- 5 large Carrots, peeled and chopped into large chunks
- 5 Celery Stalks, sliced in large chunks
- Kosher Salt and Freshly Group Pepper, to taste
- 6 large Garlic Cloves, chopped
- 4 cups of Organic Chicken Stock (1 quart)
- 2 pounds boneless, skinless, Chicken Breasts
- 2 - 14 ounce cans Petite Dice Tomatoes, Fire Roasted (I prefer Muir Glen)
- Cooked Wild Rice
- 2 tablespoons Fresh Thyme, chopped
Instructions
Wild Rice Blend
- Add 1 cup wild rice, 1 cup long-grain brown rice, 3 1/2 cups of water, and 1 teaspoon kosher salt to a medium saucepan.
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Bring to a boil. Cover, reduce the heat to low, and simmer for 45-50 minutes until tender.
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Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.
Wild Rice Chicken Soup
- Heat a Dutch Oven or large heavy pot over medium-high heat and add 1 tablespoon of olive oil. Heat the oil and swirl around the pan.
- Add 1 1/2 cups chopped yellow onion, 5 large carrots (large chunks), and 5 stalks of celery (large chunks).
- Reduce the heat to medium and cook the veggies until almost tender and the onion is somewhat translucent for approximately 8-10 minutes. Stir frequently.
- Season with kosher salt and freshly ground black pepper.
- Add 6 cloves of chopped garlic. Stir for 30 seconds to one minute.
- Add 4 cups of organic chicken stock. Bring to a boil. Season again (to taste) with kosher salt and fresh black pepper.
- Add 2 pounds of boneless, skinless chicken breasts to the stock and veggies. Make sure the liquid covers the chicken. Bring to a low boil.
- Reduce heat to a simmer and cook for 10-15 minutes or until the internal temperature of the chicken reaches 160°F.
- Remove the chicken breasts from the stock with tongs.
- Cube the chicken into large chunks when cool enough to handle. Cover with foil to keep warm.
- Continue to simmer the vegetables until they are fully tender (5-10 minutes).
- Add two 14-ounce cans of petite diced tomatoes (fire-roasted), the cooked wild and brown rice (approx. 4-5 cups), cubed chicken, and 2 tablespoons of fresh thyme.
- Taste and see if the soup needs more seasoning. Salt and pepper to your taste preference.
- Stir everything together and heat to the desired serving temperature.
- ENJOY!!
Notes
- Chicken stock is made from the bony parts of the chicken and is richer and fuller in flavor because of the gelatin that is released into the stock from a long-simmering of the bones. You can make your own by using a leftover chicken carcass and adding a variety of veggies in your fridge that need to be used up.
- You could use bone-in and skin-on chicken, which could contribute to more flavor in the end, but it adds more cooking time.
- You want to cook the chicken, not too high, not too fast, and not too long. Overcooked chicken is rubbery and tough. Simmer for 10-15 minutes or until the internal temperature is 160°F.
- You can use leftover chicken or rotisserie chicken as a substitute. Add it after the cooked wild rice has been added to the pot.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 357
- Sugar: 7 g
- Sodium: 1061 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 6 g
- Protein: 31 g
- Cholesterol: 65 mg
Find it online: https://lingeralittle.com/healthy-wild-rice-chicken-soup/