Chicken and Wild Rice Soup

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Chicken and Wild Rice Soup

When the temperatures drop, a warm bowl of soup can make an ordinary day feel a little more comforting. This Chicken and Wild Rice Soup is hearty without being heavy, with tender chicken, wild rice, carrots and fresh herbs in a flavorful broth. It’s also a great make-ahead meal for a busy week.

Chicken and Wild Rice Soup

Serves: 6

Prep time: 15 minutes

Cook time: 45 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup uncooked wild rice blend
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach, optional
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice, optional

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 5–7 minutes, until the vegetables begin to soften.
  2. Add the garlic and cook for 30 seconds.
  3. Stir in the wild rice, chicken broth, thyme, rosemary, salt and pepper. Bring to a boil.
  4. Reduce heat, cover and simmer for about 35–40 minutes, or until the wild rice is tender.
  5. Stir in the cooked chicken and spinach, if using. Simmer for another 5 minutes, until the chicken is heated through and the spinach has wilted.
  6. Stir in fresh parsley and a splash of lemon juice, if desired.
  7. Taste and adjust seasoning before serving.

Tip

Using cooked rotisserie chicken makes this recipe especially easy. If making ahead, the rice will continue to absorb broth as it sits, so add a little extra broth when reheating.