Description
A comforting and creamy chicken and wild rice soup that’s easy to make and perfect for meal prep.
Ingredients
Scale
- 1 pound boneless skinless chicken breast
- 1 cup wild rice blend
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups low sodium chicken broth
- 1 cup milk (2% preferred)
- 1/2 cup Greek yogurt or light cream cheese
- 2 tablespoons flour or cornstarch (optional)
- Salt, to taste
- Pepper, to taste
- 1 teaspoon thyme
- 1 teaspoon paprika
Instructions
- Start with the veggies. Add a little olive oil or cooking spray to a large pot. Toss in onion, carrots, and celery with a pinch of salt. Let them soften for about 5 to 7 minutes. Add garlic and stir for 30 seconds so it does not burn.
- Add broth, chicken, and seasoning. Pour in chicken broth, then add the chicken. Sprinkle in thyme, pepper, and paprika. Bring it to a gentle simmer.
- Cook the wild rice. Stir in the wild rice blend. Cover and simmer until the rice is tender, about 35 to 50 minutes depending on the blend.
- Shred the chicken. Pull the chicken out, shred it with two forks, then put it back in.
- Make it creamy. Lower the heat. Stir in milk and your Greek yogurt or light cream cheese. For a thicker soup, mix 1 to 2 tablespoons flour or cornstarch with a bit of cold milk first, then stir it into the pot. Let it gently warm for a few minutes.
Notes
For a lighter bowl, use 2 percent milk and Greek yogurt. For a higher protein version, add extra chicken and reduce the rice. Optional flavor upgrades include a squeeze of lemon or fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg