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–+ servings
Chicken and Wild Rice Soup in a soup bowl next to a large pot

Chicken and Wild Rice Soup

Hayley Lucero
An easy soup that is filled with herbs and veggies to make a comforting meal during the cold winter months.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 164 kcal

Ingredients
  

  • 1 lbs Chicken Breast cooked and cubed
  • 2 cups Wild Rice cooked according to package
  • 1 tbsp Olive Oil
  • 1 cup Carrots diced
  • 1/2 cup Celery diced
  • 1/2 White Onion diced
  • 1/2 cup Mushrooms diced
  • 1 Tbsp Garlic minced
  • 4 cup Chicken Broth
  • 2 cup Water
  • 2 Tbsp Garden Herb Blend from Primal Palate
  • 1 Tbsp Parsley
  • 1 tsp Thyme
  • 1 tsp Rosemary
  • 1 tsp 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

  1. Use any rice you have on hand or cauliflower rice to make this Whole30 compatible.
  2. If you don't have the Herb Garden Blend, use and extra 1 tsp basil, 1 tsp parsley, and 1 tsp sage.
  3. This recipe freezes really well, so be sure to make extras.

Nutrition

Calories: 164kcalCarbohydrates: 20gProtein: 17gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 42mgSodium: 1410mgPotassium: 519mgFiber: 3gSugar: 3gVitamin A: 3720IUVitamin C: 4mgCalcium: 66mgIron: 2mg
Keyword gluten-free, Healthy, soup, weeknight dinner
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