Description

Warm up your chilly evenings with this hearty Fall Chicken and Wild Rice Soup. Each spoonful offers a delightful blend of tender chicken, nutty wild rice, and vibrant vegetables, all simmered to perfection in a savory broth. Perfect for cozy family gatherings, this dish is not just a meal; it’s an experience that wraps you in comfort and flavor.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup wild rice
2 medium carrots, diced
2 stalks celery, diced
1 medium onion, chopped
4 garlic cloves, minced
6 cups low-sodium chicken broth
1 tsp dried thyme
2 bay leaves
Salt and pepper to taste
1/2 cup heavy cream (optional)

Instructions

Chop the carrots, celery, onion, and mince the garlic.
In a large pot over medium heat, add olive oil and sauté the onions, carrots, and celery for about 5 minutes until softened.
Add the chicken breasts and minced garlic to the pot; cook for 6-8 minutes until lightly browned.
Stir in wild rice, chicken broth, thyme, bay leaves, salt, and pepper. Bring to a gentle boil before reducing heat to low.
Cover and simmer for about 40-45 minutes until the rice is tender.
If using heavy cream, stir it in just before serving. Adjust seasoning as needed.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 4g
Sodium: 650mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 28g
Cholesterol: 75mg

Keywords: Customize with seasonal veggies or spices like smoked paprika for added flavor. Store leftovers in an airtight container for up to three days; reheat gently on the stove.