I love nothing more than trying different soups throughout the winter! One, I love soups and two, I like to keep a variety of meals on rotation. This Chicken and Wild Rice Soup is easy to make, delicious, and really comforting during the freezing cold weather. It is filled with herbs and veggies that simmer together to make a bowl of healthy soup!
My Chicken and Wild Rice soup is ready in just about 30 minutes, which makes for a really easy weeknight meal. You can prep a few things ahead of time to make it quick meal for your busy week. I recommend using cooked chicken, this can be frozen or leftover from a prior meal. I also recommend cooking the rice ahead of time too. This will save you so much time during the week!
This recipe may not be Whole30 compatible or Paleo friendly, like most of my meals, but with one swap it is grain-free! Just substitute cauliflower rice for the wild rice. Speaking of the rice, my favorite wild rice is from Thrive Market, but you can buy it just about anywhere. If you don't have wild rice on hand you can also use any rice you have on hand, too!
Another secret to this recipe is a new spice blend that I have discovered. The Little Palates (from Primal Palate) Herb Garden blend elevates this soup even more! I love this spice blend because it has no salt so you can add the amount that works for you. This line of spices is also made for kiddos (which I obviously don't have), but if you do, have them help you with this recipe!
Tips for Chicken and Wild Rice Soup:
- Use any rice you have on hand or cauliflower rice to make this Whole30 compatible.
- If you don't have the Herb Garden Blend, use and extra 1 teaspoon basil, 1 teaspoon parsley, and 1 teaspoon sage.
- This recipe freezes really well, so be sure to make extras.
If you enjoy this recipe and are looking for more soup recipes, check out my Whole30 Chicken Soup!
Chicken and Wild Rice Soup
Ingredients
- 1 lbs Chicken Breast cooked and cubed
- 2 cups Wild Rice cooked according to package
- 1 tablespoon Olive Oil
- 1 cup Carrots diced
- ½ cup Celery diced
- ½ White Onion diced
- ½ cup Mushrooms diced
- 1 tablespoon Garlic minced
- 4 cup Chicken Broth
- 2 cup Water
- 2 tablespoon Garden Herb Blend from Primal Palate
- 1 tablespoon Parsley
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 1 teaspoon Sage
- Salt and Pepper to taste
Instructions
- Heat a large pot to medium heat and add olive oil.
- When the pan is hot add carrots, celery, onion, and garlic to the pot. Saute for 5 minutes.
- Add mushrooms, chicken, rice, and seasonings to the pot. Saute for 3 minutes.
- Add broth and water to the pot. Bring to a boil. Let the soup simmer for about 20 minutes and adjust salt and pepper for desired flavor.
- Serve and enjoy.
Notes
- Use any rice you have on hand or cauliflower rice to make this Whole30 compatible.
- If you don't have the Herb Garden Blend, use and extra 1 teaspoon basil, 1 teaspoon parsley, and 1 teaspoon sage.
- This recipe freezes really well, so be sure to make extras.
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