Chicken and Wild Rice Soup
The perfect leisurely dish to make on a chilly Sunday, Chicken and Wild Rice Soup is comforting, satisfying, and brain-healthy, thanks to whole grains, vegetables, and lean chicken.
Notes
Save time by chopping the vegetables while the garlic cooks (just don’t let the garlic burn) and doing the rest of the prep while the rice cooks. Substitute brown rice for the wild rice mix if needed. Feel free to use cooked shredded chicken or turkey; add at step 3 and cook until warmed through.
Ingredients
Ingredients
- 3 tablespoons extra virgin olive oil
- 6 garlic cloves minced, pressed, or grated
- 1 onion chopped
- 3 carrots peeled and sliced
- 2 celery ribs sliced
- Kosher salt and pepper
- 1 1/2 teaspoons dried thyme
- 1 tablespoon tomato paste
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup wild rice mix
- 1 pound boneless skinless chicken breasts cut into 1/2-inch pieces
- 3 ounces baby spinach
- 1/4 cup fresh parsley chopped
Instructions
Instructions
- Heat oil in large pot over medium-low. Add garlic, stirring occasionally, until it is light golden brown, 3 to 5 minutes. Be careful not to burn the garlic. Add onion, carrots, celery, 1/4 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium; cook, stirring occasionally, until vegetables just start to soften, about 10 minutes.
- Add thyme and tomato paste and cook until fragrant, about 30 seconds. Stir in broth and bay leaves, scrape up any browned bits, cover, and increase heat to high. Bring to a boil. Add rice, cover, and bring back to simmer. Reduce heat to medium-low. Simmer until rice is tender, about 40 minutes.
- Increase heat to medium and add chicken, stirring occasionally, until chicken is cooked through, about 5 minutes. Stir in spinach and cook until wilted, about 1 minute.
- Remove from heat. Add parsley and season with salt and pepper to taste. Serve.