Chicken and Wild Rice Soup (Printable)
Hearty soup with tender chicken, wild rice, crisp vegetables, and aromatic herbs. Perfect comfort food for any season.
# What You Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or cubed
→ Grains
02 - 3/4 cup uncooked wild rice, rinsed
→ Vegetables
03 - 1 cup celery, diced (about 2-3 stalks)
04 - 1 cup carrots, diced (about 2 medium)
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced
→ Liquids
07 - 8 cups low-sodium chicken broth
→ Herbs & Seasonings
08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon dried sage
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon salt, or to taste
13 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
→ Fats
14 - 2 tablespoons olive oil
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-6 minutes until softened.
02 - Stir in the garlic, thyme, sage, and bay leaf. Cook for 1 minute until fragrant.
03 - Add the wild rice and pour in the chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 40-45 minutes, or until the rice is tender.
04 - Add the cooked chicken, salt, and pepper. Simmer uncovered for 5-10 more minutes to heat through and meld flavors.
05 - Remove the bay leaf. Stir in fresh parsley. Taste and adjust seasoning if needed.
06 - Serve hot, garnished with extra parsley if desired.
# Expert Advice:
01 -
- The wild rice creates these wonderful little pops of texture that commercial soups never quite get right.
- You can make it on Sunday and the flavors somehow get even better by Tuesday lunch.
02 -
- Wild rice needs plenty of time to open up, so resist the urge to rush this step or youll end up with hard, inedible grains.
- Adding the parsley at the very end preserves its bright color and fresh flavor that would otherwise disappear during long cooking.
03 -
- Cook the wild rice separately if youre planning to freeze portions, then add it fresh when reheating to maintain its perfect texture.
- Save the leafy celery tops that most people discard and add them to your stock pot for an aromatic boost that elevates the entire soup.