Chicken and Wild Rice Soup

This easy weeknight soup is all about the comfort: juicy chicken, plump rice, and a flavorful broth. It's the perfect meal to warm up with on a cold night.

Wild rice is a North American grain that was traditionally harvested by Native American tribes in the Great Lakes region. It has a nutty flavor and a chewy texture. In this soup, it pairs perfectly with the tender chicken and the flavorful broth.

Prep time: 15 | Cook time: 60 | Serves: 4

Ingredients

• 1 lb boneless, skinless chicken breast, diced
• 1 cup wild rice, uncooked
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add chicken and cook until browned.
3. Add onion, carrots, and celery. Cook for 5 minutes.
4. Stir in wild rice, chicken broth, thyme, garlic powder, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 45 minutes or until rice is tender.
6. Adjust seasonings as needed before serving.

Why It Works

• The chicken is browned before adding it to the soup, which gives it a more flavorful and satisfying texture.
• The onion, carrots, and celery are sautéed until soft before adding the rice, which helps to develop their flavor and sweetness.
• The chicken broth is simmered with thyme and garlic powder to create a flavorful and aromatic base for the soup.
• The soup is simmered for 45 minutes, or until the rice is tender and the flavors have had a chance to meld together.