Description
Hearty and nourishing chicken wild rice soup with three cooking methods – stovetop, Instant Pot, or crockpot. Packed with lean protein, vegetables, and nutty wild rice.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup wild rice, rinsed and drained
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 2 large carrots, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- 1. Heat olive oil in large pot over medium-high heat. Brown chicken pieces for 5-6 minutes.
- 2. Add onion, celery, and carrots. Cook 4-5 minutes until vegetables soften.
- 3. Add garlic and cook 30 seconds until fragrant.
- 4. Stir in wild rice to coat with oil and vegetables.
- 5. Add chicken broth, bay leaves, thyme, rosemary, salt, and pepper. Bring to boil.
- 6. Reduce heat to low, cover, and simmer 45-60 minutes until rice is tender.
- 7. Remove bay leaves, stir in parsley and lemon juice. Adjust seasoning.
Notes
Store in refrigerator up to 4 days or freeze up to 3 months. Add extra broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g