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Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

5 from 1 vote
Roasted chicken, root vegetables, mushrooms and wild rice come together to make a delicious, comforting bowl of soup.
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Ingredients

Roasted Chicken:

  • 1 pound chicken breast halves
  • 1 teaspoon olive oil
  • 1 teaspoon garlic salt
  • 1 teaspoon white pepper

For the Soup:

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 cup chopped celery
  • 1 1/2 cups chopped carrots
  • 1 teaspoon minced garlic
  • 8 cup water, or GF chicken broth
  • 8 ounces sliced baby Bella mushrooms
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup wild rice
  • fresh parsley, for garnish

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Place 2 chicken breast halves in an 8x8-inch baking dish and season with garlic salt and 1 teaspoon olive oil. Cover the dish with foil and bake for 35 minutes.
  • While the chicken is baking, add 2 tablespoons of olive oil to a 4-quart Dutch Oven over medium heat. Sauté the onions, carrots and celery until softened, about 6-8 minutes. Stir in garlic and cook for one more minute. Add the water, mushrooms, and seasonings; simmer on low for 20 minutes.
  • Remove the chicken breasts from the oven and shred with a fork. Add chicken, bay leaf, and wild rice to the Dutch oven and stir; cook for another 20 minutes. Soup is done when rice is tender. Salt and pepper to taste. Remove bay leaf and garnish with fresh parsley, if desired. Recipe makes 6 servings.
    Chicken and Wild Rice Soup

Equipment

  • 1 sharp knife
  • 1 8x8-inch baking dish
  • 1 4-quart Dutch oven
  • 1 soup ladle

Notes

Variations to this recipe:
SLOW COOKER- Make this delicious soup in the slow cooker instead of on the stovetop. Simply add the raw chicken breast halves, vegetables, water and seasonings to the crockpot and cook it on low for 8 hours. Add the wild rice during the last hour of cooking. Shred the chicken and add it back to the soup before serving.
MAKE IT CREAMY- If you are looking for a creamy version of this tasty soup, add one cup of half-n-half to the pot during the last 10 minutes of cooking. If you want it slightly thicker, stir in a tablespoon of cornstarch with the cream, then add the mixture to the soup. Simmer for 10 minutes for a creamy Chicken and Wild Rice Soup.

Nutrition

Calories: 260kcalCarbohydrates: 27gProtein: 22gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 48mgSodium: 919mgPotassium: 730mgFiber: 4gSugar: 4gVitamin A: 5457IUVitamin C: 5mgCalcium: 52mgIron: 1mg