Chicken and Wild Rice Soup

Wild rice cooks separately from the soup so it never turns mushy, then gets folded in at the end along with shredded chicken for a hearty, herb-flecked broth. Carrots, celery, and onion build a savory base, while thyme and sage add a cozy, earthy note. It's the kind of soup that tastes even better the next day, once the flavors have had time to settle.

Shredded chicken and wild rice simmer in a savory herbed broth with carrots and celery for a hearty, comforting soup.

Why You'll Love This Recipe

• Fast: ready in about 80 minutes (20 min prep, 60 min cook)
• Simple: 13 everyday ingredients
• Feeds the family: 6 servings
• Light: about 350 calories per serving

Ingredients

• 1 lb boneless skinless chicken thighs ((or chicken breasts, if preferred))
• 1 cup wild rice blend
• 1 large onion (diced)
• 3 carrots (sliced)
• 3 celery stalks (chopped)
• 4 garlic cloves (minced)
• 8 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• ½ tsp dried sage
• 2 tbsp olive oil
• Salt and pepper (to taste)
• ¼ cup fresh parsley (chopped (for garnish))

Instructions

1. Cook the wild rice separately according to the package instructions so it doesn't turn mushy in the soup.
2. Heat the olive oil in a large pot over medium heat, add the onions, carrots, celery, and garlic, season with salt and pepper, and sauté until soft and fragrant, about 5 to 7 minutes.
3. While the vegetables cook, season the chicken thighs or breasts lightly with salt and pepper on both sides.
4. For extra flavor, brown the chicken in a separate pan for 3 to 4 minutes per side, then add it to the pot.
5. Alternatively, add the raw, seasoned chicken directly to the pot for a simpler one-pot method.
6. Pour in the broth, add the bay leaves, thyme, and sage, taste and adjust the salt, then bring to a boil and reduce to a simmer for about 30 minutes, until the chicken is cooked through.
7. Remove the chicken, let it cool slightly, shred it, and return it to the pot along with the cooked wild rice.
8. Simmer everything together for about 15 minutes to let the flavors meld, tasting and adjusting the seasoning as needed.
9. Serve hot, garnished with fresh parsley.

Cooking Tips

• Brown the chicken separately if you want to avoid extra fat in the broth, or add it raw for a simpler one-pot method.
• Cook the wild rice according to the package instructions so it turns out tender, not chewy or mushy.
• Let the soup simmer a final 15 minutes after adding the rice and chicken so the flavors meld.

Substitutions

• Chicken breasts can replace thighs if you prefer white meat.
• A wild rice blend with brown rice works fine in place of pure wild rice.
• Fresh thyme and sage can be used instead of dried for a brighter flavor.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently on the stovetop, adding a splash of broth if it has thickened.
• Freeze in portions for up to 3 months, noting the rice may soften slightly after thawing.

Serving Suggestions

• Garnish with fresh parsley just before serving.
• Serve with crusty bread for dipping.
• Add a splash of cream for a richer, creamier version.

Nutrition (per serving)

Nutrient	Amount
Calories	350 kcal

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