Description
A hearty and comforting American-inspired Chicken and Rice Soup made with tender shredded chicken, nutty wild rice, and a flavorful medley of vegetables sautéed to perfection. This gluten-free soup is perfect for cozy meals, offering warmth and nutrition in every bowl.
Ingredients
Soup Ingredients
- 1 cup cooked chicken, shredded
- ½ cup wild rice (uncooked)
- 4 cups chicken broth
- 1 carrot, diced
- 1 celery stalk, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: fresh herbs (parsley or thyme)
Instructions
- Heat olive oil: In a pot over medium heat, warm the olive oil until shimmering to prepare for sautéing the vegetables.
- Sauté vegetables: Add the chopped onion, minced garlic, diced carrot, and chopped celery to the pot. Cook, stirring occasionally, until the vegetables have softened and become fragrant, about 5-7 minutes.
- Add rice and broth: Stir in the uncooked wild rice, then pour in the chicken broth. Increase the heat to bring the mixture to a rolling boil.
- Simmer the soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for 30–40 minutes, or until the wild rice is tender and has absorbed much of the liquid.
- Add chicken: Stir the shredded cooked chicken into the soup and continue cooking for another 5–10 minutes to warm the chicken through and meld the flavors.
- Season and finish: Season the soup with salt, pepper, and chopped fresh herbs like parsley or thyme, if using. Stir well and adjust seasoning to taste.
- Serve: Ladle the soup into bowls and serve warm for a comforting meal.
Notes
- For a richer soup, add a splash of cream before serving.
- This soup stores well in the refrigerator and reheats easily, making it ideal for leftovers.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American-inspired
