Chicken Wild Rice Soup Recipe
Chicken wild rice soup with fresh mushrooms, carrots, celery, onions & thyme is easy to make with only 10 minutes of prep.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery ribs diced
- 16 ounces mushrooms sliced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 cup wild rice mix uncooked
- 4 cups chicken broth
- 1 pound boneless skinless chicken breast
- 1 can white beans rinsed and drained
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.
Notes
- My Top Tip: To get more bang for your buck, try your hand at cutting a whole chicken and using the different parts in varying meals, plus the bones for homemade chicken stock!
- Storage: Make sure to let the soup cool to room temperature before transferring to an air-tight container and storing it in the refrigerator. When stored properly in an airtight container, this soup will last for up to four days in the refrigerator. When reheating, slowly heat the soup on the stove over low heat until warmed through. You may need to add additional liquid if the soup has thickened too much.
- Freezing: 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.
Nutrition
Calories: 315kcal | Carbohydrates: 32g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 726mg | Potassium: 907mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3492IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 2mg
QR code
Scan code to view the full recipe on your phone.
