Description
A comforting and hearty soup filled with tender chicken, wild rice, and fresh vegetables in a creamy broth. Perfect for chilly days or a nourishing family meal!
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup wild rice
- 1 cup carrots, chopped
- 1 cup mushrooms, sliced
- 4 cups chicken broth
- 1 cup milk
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until browned, about 5 minutes. Remove chicken and set aside.
- Add onion and garlic to the same pot and sauté until softened, about 5 minutes.
- Stir in wild rice, carrots, and mushrooms. Cook for 5 minutes, stirring occasionally.
- Pour in chicken broth, bring to a simmer, then reduce heat. Cover and cook for 20-25 minutes, or until rice is tender.
- Stir in milk, parsley, thyme, salt, and pepper. Add the cooked chicken back to the pot.
- Simmer for 5-10 minutes until flavors meld together. Serve hot, garnished with additional parsley if desired.
Notes
- For a richer soup, substitute milk with heavy cream.
- Add spinach or kale for extra greens and nutrients.
- Use leftover cooked chicken to save time.
- Sprinkle with red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 45mg