|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 113g||145%|
|Saturated Fat 50g||250%|
|Total Carbohydrate 106g||39%|
|Dietary Fiber 15g||54%|
|Total Sugars 26g|
|Vitamin C 43mg||217%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken and wild rice soup is a warm and creamy, one-pot meal that will satisfy all of your cravings. All of the flavors blend together, while the rice cooks.
Bonus: It's easy to freeze. Simply freeze in individual portions before adding the cream. Then reheat with a bit of cream (about 1/4 cup) per portion on the stovetop. This soup is even better the next day.
Serve with some homemade crusty bread and a simple salad for a complete meal that won’t leave anyone hungry.
1 pound boneless, skinless chicken breast
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1 small onion, diced
2 carrots, peeled and diced
8 ounces baby bella mushrooms, diced
4 cloves garlic, minced
6 cups chicken broth
1 teaspoon fresh sage, minced
1 teaspoon fresh thyme, minced
1 cup wild rice, uncooked
3/4 cup heavy cream
1/4 cup chopped parsley
Gather the ingredients.
Coat chicken breasts in salt and pepper, then cover in flour. Reserve excess flour for later.
Heat olive oil in a large pot or Dutch oven that can contain entire soup (about 8 cups). Add chicken to pot and cook for 2 minutes per side or until golden brown. Chicken will not be cooked through. Remove chicken from pot, leaving oil behind.
Add diced onions and carrots. Sauté for 2 to 4 minutes over medium heat or until vegetables are softened.
Stir in mushrooms, minced garlic, and flour until combined. Cook for another 2 to 3 minutes over medium-low heat.
Pour in chicken broth, stirring bottom of pot as you add broth to release any small bits that have stuck. Bring liquid to a boil.
Add chicken, sage, thyme, and wild rice. Cover pot, reduce heat to low, and cook for 45 minutes or until rice is tender.
Remove lid and take out chicken breasts. Chop or shred
Return chicken back to pot, then stir in heavy cream. Cook for another 5 minutes over medium-low heat until soup is heated through and slightly thickened. (If you like a thicker soup you can whisk together another 1/4 cup of flour with 3 tablespoons of water, then whisk into soup until thickened.)
Add more salt and pepper to taste and serve topped with chopped parsley.
If you want a thinner, non-creamy soup (or if you’re dairy free) you can simply omit the cream all together.
You can make this recipe even easier by just tossing in some leftover chicken breast or rotisserie chicken instead of cooking the chicken fresh.
You can use regular rice or brown rice but the cooking times will vary. White rice will take only 20 to 25 minutes while brown rice takes around 30.
Some other fun add-ins:
- Sauté bacon in the pot after cooking the chicken.
- Add in some frozen spinach along with the cream for a little boost of nutrition.
- Cook some butternut squash in the soup along with the rice. Simple dice the squash and toss it in the pot.
Make sure to use actual wild rice not black rice, black rice will turn the soup a purple color.
You can cut this recipe in half or double it if you are looking to make more.