Description
A cozy, creamy wild rice and chicken soup made with hearty vegetables, herbs, and a touch of parmesan. Perfect for chilly days, this comforting bowl is rich in flavor and satisfying in every spoonful.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 2 medium carrots, chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 6 cups low sodium chicken broth
- 3/4 cup wild rice
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1/2 cup whole milk or cream
- 1/2 cup grated parmesan cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 cups chopped kale or spinach
- Fresh parsley, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots. Cook until softened, about 5 minutes.
- Add the garlic, thyme, oregano, salt, black pepper, and red pepper flakes. Cook 1-2 minutes more.
- Pour in the chicken broth and add the wild rice. Stir in the chicken breasts or thighs. Bring to a boil, then reduce heat to a simmer. Cover and cook for 45-55 minutes, until the rice is tender and the chicken is cooked through.
- Remove the chicken from the pot and shred with two forks. Return the shredded chicken to the soup.
- Stir in the milk or cream, parmesan, Dijon mustard, and lemon juice. Simmer another 5-10 minutes.
- Stir in the kale or spinach and cook until wilted, about 5 minutes. Taste and adjust seasoning as needed.
- Serve hot, topped with fresh parsley if desired.
Notes
- For a dairy-free version, use coconut milk and omit the parmesan.
- To make ahead, prepare the soup through step 4 and refrigerate. Reheat and add dairy and greens when ready to serve.
- This soup thickens as it sits; add water or broth to thin when reheating.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
