Chicken Wild Rice Soup
User Reviews
5
Chicken Wild Rice Soup
Description
This Chicken Wild Rice Soup starts by cooking onions, carrots, celery, mushrooms, and thyme in olive oil until tender and flavorful. Wild rice is then added and toasted briefly to develop its nutty aroma. Chicken broth and whole chicken breasts are added; the soup is brought to a boil then simmered covered until the rice is tender and chicken cooked through.
After removing and shredding the chicken, finishing touches include pureeing white beans with water and blending them into the soup. This adds thickness and mild creaminess without dairy. The aroma from fresh thyme and the variety of vegetables contribute both sweetness and earthy mushroom notes.
The finished soup offers a balance of textures from tender shredded chicken, plump wild rice grains, and softened vegetables in a warmly seasoned broth. It is suitable as a filling lunch or light dinner, especially in cooler weather.
For best results, use fresh ingredients and season to taste near the end. This soup can be frozen and reheated, making it convenient for meal prep or leftovers. Using whole chicken parts for stock and meals can maximize resources and flavor.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrot diced
- 2 celery diced, ribs
- 16 ounces mushrooms sliced
- 1 tablespoon thyme fresh leaves
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 cup wild rice mix uncooked
- 4 cups chicken broth
- 1 pound chicken breast boneless, skinless
- 1 White beans rinsed and drained, canned
Instructions
- In a large dutch oven, heat olive oil over medium-high heat and add the onion, carrots, celery, mushrooms and thyme. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, for 8 to10 minutes, or until the vegetables have softened and the mushrooms are no longer giving off moisture.
- Add rice and toast for 1 to 2 minutes, or until it smells nutty. Add chicken stock and chicken breast and bring to a boil. Season with the remaining salt and pepper. Reduce heat to a simmer, then cover and cook for 30 minutes. Remove chicken from the pot and place on a cutting board. Shred with two forks.
- Continue cooking the soup for 15 minutes more, until the rice is tender. Return the shredded chicken back to the soup and stir to combine.
- Add 1 cup water and white beans to a high-speed blender and process until smooth. Add bean mixture to the pot and cook for 5 minutes, then season to taste and serve.
To freeze soup
- If you wish to freeze this for a later use, cool the soup to room temperature, then pack into freezer-safe containers, leaving about an inch at the top of each container for expansion in the freezer. Close tightly and freeze for up to 3 months. To use from frozen, defrost the container overnight in the fridge. When ready to serve, place contents in a large pot and bring up to a boil before serving.
Notes
- Use fresh vegetables and thyme leaves for the best flavor.
- Consider using whole chicken pieces and bones to make homemade stock for richer taste.
- This soup freezes well; cool completely before freezing in airtight containers.
- Adjust salt and pepper seasoning after reheating to brighten flavor.
- Shred chicken finely to distribute through the soup for even bites.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 53mg | 18% |
| Sodium | 726mg | 30% |
| Potassium | 907mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3492IU | 70% |
| Vitamin C | 7mg | 8% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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