Description
A comforting and hearty chicken and wild rice soup made in just one pot, perfect for a quick meal.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup wild rice
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 cup milk
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, and celery; sauté until softened.
- Add garlic and thyme; cook for another minute.
- Add diced chicken and cook until no longer pink.
- Stir in wild rice and chicken broth; bring to a boil.
- Reduce heat, cover, and simmer for 45 minutes or until rice is tender.
- Stir in milk, season with salt and pepper, and heat through.
- Serve hot and enjoy!
Notes
- For a creamier soup, add more milk or cream.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like spinach or peas.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg