Print

Fall Chicken and Wild Rice Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm up with a comforting bowl of Fall Chicken and Wild Rice Soup, where tender chicken meets earthy wild rice and vibrant vegetables in a creamy broth. This delightful dish is not just a meal but an experience that evokes cozy autumn evenings. Perfect for weeknight dinners or holiday feasts, each spoonful brings back fond memories while warming your heart and taste buds.

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (about 1 lb)
  • 1 cup wild rice
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream or coconut milk
  • 1 tsp dried thyme (or 2 tsp fresh thyme)
  • 2 bay leaves
  • Salt and pepper to taste

Instructions

  1. Prep your ingredients by chopping the onion, carrots, celery, and garlic into bite-sized pieces.
  2. In a large pot over medium heat, add olive oil. Sauté onions, carrots, celery, and garlic for about 5–7 minutes until softened.
  3. Push the veggies to one side of the pot; add chicken breasts and pour in enough chicken broth to cover everything. Bring to a gentle simmer.
  4. Stir in wild rice, thyme, and bay leaves once simmering. Cook uncovered for about 45 minutes until the rice is tender yet chewy.
  5. Remove chicken breasts to shred them into bite-sized pieces before returning them to the pot with cream or coconut milk.
  6. Taste and adjust seasoning with salt and pepper as needed; serve hot with crusty bread.

Nutrition

Find it online: https://homechefrecipes.com/fall-chicken-and-wild-rice-soup/