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Chicken and Wild Rice Soup for Busy Weeknights
Youssef Hb

Chicken and Wild Rice Soup for Busy Weeknights

This hearty and nourishing chicken and wild rice soup is the ultimate weeknight comfort food. Combining tender shredded chicken, nutty wild rice, and a colorful aromatic mirepoix in a savory broth, this one-pot meal is both wholesome and easy to prepare. Perfect for busy schedules, this soup builds deep, complex flavors through simple techniques, ensuring a delicious, protein-packed dinner that the whole family will love on a chilly evening.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter or olive oil
  • 2 ribs celery, finely diced
  • 2 large carrots, diced
  • 1 medium yellow onion, diced
  • 6 cups low-sodium chicken stock
  • 3/4 cup wild rice, rinsed
  • 2 cups cooked shredded chicken
  • Salt and pepper to taste

Method
 

  1. Heat butter or olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add celery, carrots, and onions, and sauté for 5 minutes until translucent.
  3. Pour in the chicken stock and bring to a steady boil.
  4. Add the rinsed wild rice, salt, and pepper.
  5. Cover the pot, reduce heat to low, and simmer for 40-45 minutes or until rice is tender.
  6. Stir in the shredded chicken and cook for an additional 5 minutes until heated through.
  7. Adjust seasoning with salt and pepper as needed before serving.

Notes

Using pre-cooked rotisserie chicken makes this meal come together even faster. For a dairy-free version, use olive oil instead of butter. Store leftovers in an airtight container in the refrigerator for up to 3 days. Wild rice absorbs a lot of liquid, so you may need to add a splash of extra stock when reheating.