Chicken and Wild Rice Soup (Edit recipe)

I love nothing more than trying different soups throughout the winter! One, I love soups and two, I like to keep a variety of meals on rotation. This Chicken and Wild Rice Soup is easy to make, delicious, and really comforting during the freezing cold weather. It is filled with herbs and veggies that simmer together to make a bowl of healthy soup!

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	411
Fat:	10 g
Carbohydrates:	51 g
Protein:	29 g
Cholesterol:	47 g
Sodium:	149 mg
Fiber:	5 g
Sugars:	3 g
Calculated per serving.

by Real Food with Altitude

View original recipe

Serves: 6

Ingredients

1 lb Chicken Breast, Cooked and cubed
2 cup Wild Rice
1 Tbsp Extra Virgin Olive Oil
1 cup Carrots, diced
1/2 cup Celery, diced
1/2 White Onion, diced
1/2 cup Baby Bella Mushrooms, diced
1 Tbsp Garlic, minced
4 cup Chicken Broth (Low Sodium)
2 cup Water
2 Tbsp Little Palates Herb Garden Seasoning
1 Tbsp Dried Parsley
1 tsp dried Thyme
1 tsp dried Rosemary
1 tsp dried Sage
Salt and Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a large pot to medium heat and add olive oil.
When the pan is hot add carrots, celery, onion, and garlic to the pot. Saute for 5 minutes.
Add mushrooms, chicken, rice, and seasonings to the pot. Saute for 3 minutes.
Add broth and water to the pot. Bring to a boil. Let the soup simmer for about 20 minutes and adjust salt and pepper for desired flavor.
Serve and enjoy.

Notes

Use any rice you have on hand or cauliflower rice to make this Whole30 compatible.// If you don’t have the Herb Garden Blend, use and extra 1 tsp basil, 1 tsp parsley, and 1 tsp sage.// This recipe freezes really well, so be sure to make extras.