Anytime I can make a big pot of soup and have it for a couple days, I’m thrilled. Quick and simple dishes are what work best for me these days and this Chicken and Wild Rice Soup is just that.
Although you can substitute white or brown rice in the recipe, the wild rice give the soup a rustic and nutty flavor that really sets it apart from other chicken and rice soups.
Although the stars of this soup are the chicken and the rice, I love that this recipe is also packed with fresh vegetables like celery, tomatoes, onion, carrots and spinach.
By using a store bought rotisserie chicken I save loads of time and can still make a protein packed meal.
Most soups feel more like a starter than a main meal but this one definitely makes a hearty main course.
If you like this Chicken and Wild Rice soup recipe, you should also check out the Chicken Meatball Noodle soup in my new cookbook, The Healthy You Diet. I’m not sure if it was the meatballs or just the overall flavor of the soup, but it quickly became one of my husbands all time favorites.
- 1cup uncooked wild rice
- 2tablespoons extra virgin olive oil
- 1/2 onionchopped
- 1clove garlicminced
- 6cups organic low sodium chicken broth
- 2 carrotschopped
- 2stalks celerychopped
- 2medium tomatoesseeded and chopped
- 2sprigs thyme
- 1 rotisserie chickenskin and bones removed
- 2cups spinachstems removed
- Italian parsley
- Cook rice according to package directions and set aside.
- In a large Dutch oven, heat the olive oil over medium-high heat. Add onion and garlic and sauté for 3 minutes or until onions begin to turn translucent. Add broth, carrots, celery, tomatoes, and thyme and bring to a boil. Cover, reduce heat and simmer for 5 minutes. Add salt, pepper, reserved rice, chicken, and spinach and simmer for 8 to 10 minutes or until chicken is warmed through.
- Remove thyme sprigs. Top with parsley and serve.
- Note: The soup is dairy-free but if you’re not concerned with it being so, you can add some fresh grated Parmesan to the top before serving.