Chicken & Wild Rice Soup
A creamy, comforting soup with shredded chicken, wild rice, carrots, and celery simmered in a light broth.
Wild rice brings a nutty bite and a little more texture than a soup made with white rice, and it holds up well in this simmering pot of chicken, carrots, and celery. A splash of almond milk stirred in at the end gives the broth a creamy finish without any heavy cream involved.
It's a straightforward, everyday soup — nothing here is doing double duty as a health claim, it's simply a well-balanced bowl of lean protein, vegetables, and a whole grain that reheats beautifully for lunch the next day.
Give the wild rice its full simmer time; it takes longer than white rice to turn tender, and rushing it leaves the grains chewy.
Ingredients
- 1 tbsp olive oil
- 1 onion — diced
- 2 carrots — diced
- 2 stalks celery — diced
- 2 cloves garlic — minced
- 3/4 cup wild rice blend — rinsed
- 6 cups low-sodium chicken broth
- 2 cups cooked, shredded chicken breast
- 1 cup unsweetened almond milk
- 1 tsp dried thyme
- salt and pepper — to taste
- 2 tbsp fresh parsley — chopped
These ingredients are standard at most North American supermarkets.
Instructions
- 1Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery until softened, about 6 minutes.
- 2Add garlic and cook 1 minute, then stir in wild rice, chicken broth, and thyme.
- 3Bring to a simmer, cover, and cook 40-45 minutes, until rice is tender.
- 4Stir in shredded chicken and almond milk, and simmer 5 minutes more.
- 5Season with salt and pepper, garnish with parsley, and serve.