Description
This Healthy Chicken Wild Rice Soup is a comforting and nourishing meal featuring tender chicken pieces simmered with wild rice, fresh vegetables, and aromatic herbs in a flavorful broth. Perfect for cozy dinners, this soup delivers hearty nutrition with a creamy texture from whole milk and a touch of mustard for depth of flavor.
Ingredients
Scale
Main Ingredients
- 1.5 pounds any raw chicken pieces (breasts, drumsticks, or cut-up whole chicken)
- 1 large onion, finely chopped
- 2 large garlic cloves, minced
- 2 large carrots, coarsely chopped
- 3 large celery stalks, diced
- 2 large potatoes, diced
- ½ cup dried mushrooms or 2 cups fresh brown mushrooms, sliced
- 1 ½ cups wild rice
- 7 cups water or low sodium chicken broth
- ½ teaspoon dried thyme
- 1 tablespoon prepared mustard
- 2 teaspoons garlic powder
- 1 ¾ teaspoons salt
- Ground black pepper, to taste
- 2 cups whole milk
- Small bunch parsley, finely chopped
- 1 tablespoon butter (for stovetop only)
Instructions
- Prepare the Ingredients: Begin by finely chopping the onion, mincing the garlic cloves, coarsely chopping the carrots, dicing the celery stalks and potatoes, and slicing the mushrooms if using fresh. Set aside these prepared vegetables and herbs so they are ready for cooking.
- Cook the Chicken and Vegetables: In a large soup pot or Dutch oven over medium heat, melt the butter. Add the raw chicken pieces and cook until lightly browned on all sides. Add the chopped onion, garlic, carrots, celery, potatoes, and mushrooms to the pot. Stir and cook for a few minutes until the vegetables begin to soften and the garlic is fragrant.
- Add Rice, Liquids, and Seasonings: Stir in the wild rice, followed by the water or low sodium chicken broth. Add the dried thyme, prepared mustard, garlic powder, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook gently for about 1 hour, or until the rice is tender and the chicken is cooked through.
- Finish the Soup: Remove the cooked chicken pieces and shred or chop the meat, discarding any bones and skin if necessary. Return the shredded chicken to the pot. Stir in the whole milk and chopped parsley, cooking for an additional 5-10 minutes without boiling to let the flavors meld. Adjust seasoning with extra salt or pepper if needed. Serve hot for a hearty and healthy meal.
Notes
- Use low sodium chicken broth to control the salt content.
- The soup can be made with either dried or fresh mushrooms depending on availability.
- Butter is used only when cooking on the stovetop to add richness; omit or substitute with a plant-based oil for a lighter version.
- For a thicker soup, let it simmer uncovered for a few minutes at the end to reduce the liquid.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
