Chicken Wild Rice Soup (No Cream)
This Chicken Wild Rice Soup is high in protein, packed with veggies and hearty wild rice, and there's no cream! It's the perfect cozy fall and winter dinner!
Servings: 8 servings
Calories: 213kcal
Equipment
Ingredients
- 1.5 tbsp. olive oil
- 1 onion chopped
- 2 medium carrots sliced 1/2" thick
- 2 medium celery stalks sliced 1/2" thick
- 8 oz. baby bella mushrooms stemmed and sliced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 cup wild rice blend rinsed and drained
- 6 cups chicken stock see note 1
- 1 tablespoon coconut aminos see note 2
- 1 lb. boneless skinless chicken breasts see note 3
- 1 bay leaf
- 1/2 lemon juiced; about 1 tablespoon
- salt and pepper, to taste
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrot and celery and cook 5-6 minutes until softened. Add the mushrooms and cook until brown and they've released their moisture, about 6 minutes. Add the garlic and dried thyme and cook 30 seconds longer.1.5 tbsp. olive oil, 1 onion, 2 medium carrots, 2 medium celery stalks, 8 oz. baby bella mushrooms, 3 cloves garlic, 1 teaspoon dried thyme
- Add the wild rice blend, chicken stock and coconut aminos and stir well. Bring to a boil, then the reduce the heat to medium low. Add the chicken breast and bay leaf and cook for 35-45 minutes or until the chicken has reached an internal temperature of 165 degrees and the wild rice is completely cooked. Remove the chicken from the pot, dice or shred on a cutting board, then add it back to the pot and stir. Note: the chicken will be cooked through before the rice is done, so you can begin checking for doneness after 15-20 minutes. Once done, remove from the pot, dice or shred on a cutting board, and add it back to the pot during the last few minutes of cooking time.1 cup wild rice blend, 6 cups chicken stock, 1 tablespoon coconut aminos, 1 lb. boneless skinless chicken breasts, 1 bay leaf
- Remove from heat. Discard the bay leaf and stir in the lemon juice. Taste and add the desired amount of salt and pepper. Serve warm and enjoy!1/2 lemon, salt and pepper, to taste
Notes
- Pro tip: Start with 6 cups of chicken broth and up to 2 cups more as desired. The liquid will evaporate as the soup cooks.
- Coconut aminos add deep, savory flavor. They may be substituted with 1/2-1 tablespoon Worcestershire sauce, reduced sodium soy sauce or even balsamic vinegar.
- Swap out the chicken breast for boneless skinless chicken thighs as desired.
- Store chicken and wild rice soup in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 213kcal | Carbohydrates: 23g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 177mg | Potassium: 661mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2580IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg