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Learn how to make healthy chicken and wild rice soup! This flavorful soup is filled with a rich broth, accents of chopped vegetables, and lots of fresh herbs. It’s gluten-free friendly and perfect for fall/winter!
If you’re looking for a cozy fall soup to make that’s quick and simple, this chicken and wild rice soup is a winner! It contains hearty wild rice, rich broth, and accents of chopped vegetables and tender chicken in every bite.
To elevate the flavors this soup requires fresh herbs instead of dried, and also utilizes both fresh garlicandgarlic powder to layer with flavor. It’s simple, delicious, and a recipe everyone is sure to love!
Chicken:I recommend using thighs (boneless + skinless) versus chicken breast because the thighs are a lot more tender and release a lot more flavor.Rice:This recipe uses wild rice, but you can also swap for brown or white rice (cooking times will vary as the recipe notes).Carrots:for flavor and to add some veggies!Celery:adds tons of flavor to the broth.Onion:yellow onion is recommended for the base flavor of the broth.Garlic:lots of garlic for lots of flavor!Chicken broth:use organic broth that is low sodium, then adjust salt to taste as needed.Oil:for sauteing the vegetables.Herbs:use freshthyme sprigsto infuse flavor into the soup while it simmers andfresh parsleyto season at the end.
(2) Add vegetables into the same pot as chicken (do not wipe out the pot) and saute them with a pinch of salt along with chicken bits and oil (It adds flavor!). Saute vegetables for 5 minutes or until soft.
Try this creamy Chicken Wild Rice Soup recipe on cold days for a deliciously filling lunch or dinner! With fresh veggies, tender chicken, and hearty wild rice, this is the ultimate healthy comfort food for lazy winter days.
This delicious soup is filled with nutrients from vegetables as well as wild rice grains. It is also creamy and filling, ticking all of my boxes making it a truly comforting soup.
It’s a really useful recipe to have on hand on those busy days when you haven’t planned dinner. You can cook the chicken breasts straight from the freezer, so there’s no need to wait around for them to thaw!
It’s a great soup to make in big batches at the weekend and keep in the fridge to reheat throughout the week. If you prefer, you can even cook the rice separately and add it just before serving.
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