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Chicken Wild Rice Soup

large overhead image of chicken and wild rice soup in a green bowl with cooked carrots.
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This rich and creamy chicken and wild rice soup is a yummy meal for cool winter nights or hearty fall lunches. Made with shredded chicken, whole grain wild rice and veggies this nutritious soup will quickly become a family favorite!

Ingredients

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  • 1 tbsp butter
  • 1 large yellow onion, diced
  • 2 large carrots, peeled + chopped
  • 3 celery ribs, chopped
  • 2 garlic cloves, finely minced
  • 2 sprigs fresh thyme, removed from stem
  • 1 tsp dried ground sage
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup all-purpose flour (or gluten-free flour blend)
  • 1 cup wild rice
  • 8 cups chicken broth
  • 1 lb boneless skinless chicken breasts
  • 2–3 tbsp fresh parsley

Instructions

  1. In a large soup or saucepan melt your butter over medium-high heat.
  2. Add yellow onion and cook until translucent, 3-5 minutes.
  3. Add in carrots, celery and garlic and cook for another 2-3 minutes.
  4. Add in fresh thyme, dried sage, salt, pepper and flour and cook for 1 minute to let flavors combine.
  5. Stir in wild rice and chicken broth and then add in chicken breasts.
  6. Bring soup to a boil of medium-high heat and then lower to a simmer for 15 minutes.
  7. Remove chicken breasts using tongs and allow to cool slightly on a cutting board.
  8. Continue letting soup simmer for another 30-40 minutes or until rice is fully cooked through.
  9. Once easily handled, use two forks to shred chicken on cutting board.
  10. Add shredded chicken back into soup.
  11. Divide evenly into bowls and sprinkle with fresh parsley.
  12. See storage instructions above.

Find it online: https://www.thehealthymaven.com/chicken-wild-rice-soup/