I’m so excited to share my favorite soup recipe! This Cozy Chicken and Wild Rice Soup is filled with seasonal vegetables, tender chicken, nutty wild rice, and creamy broth. You feel so good eating it and sharing it with your family.
All of the seasonal vegetables load this soup with tons of nutritional punch. Carrots, celery, onions, sweet potatoes, kale, and mushrooms provide you with antioxidants, anti-inflammatories, and tons of vitamins and minerals.
The addition of wild rice gives this soup a wonderful nutty flavor. Did you know? Wild rice has 30 times the antioxidants as plain, white rice, is gluten-free, and is high in fiber. Wow!
Tender, juicy chicken rounds out the soup with a lean, nutritious protein.
Options:
Vegan: This is a great soup to make as a vegan option too! I love to swap out the heavy cream for coconut milk and omit the chicken. Perfect for lunch – it keeps you satisfied and energized throughout the workday.
Kale: Not a fan of kale? No worries – you can substitute with equal amounts of spinach. If you do not have fresh kale available, use 2 cups of frozen, chopped kale.
How to Make Cozy Chicken and Wild Rice Soup
Prep your vegetables.
Heat olive oil in a large stockpot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until vegetables soften.Add chicken and sweet potatoes. Stir and sauté an additional 5 minutes.
Stir in chicken broth, wild rice, mushrooms, bay leaf, and Old Bay seasoning. Bring to a simmer, then reduce heat to medium-low and cover. Simmer for an additional 40 minutes, stirring occasionally, until wild rice is tender.
Add in heavy cream and kale, stirring to combine. Cook for an additional 3-4 minutes until kale wilts. Season to taste with salt and pepper. Serve.
Cozy Chicken and Wild Rice Soup
Ingredients
Ingredients:
- 6 cups low-sodium chicken broth
- 1 Tbsp. olive oil
- 1 lb. boneless chicken breast or thighs cubed
- 8 oz. wild rice *see below for substitute
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 ribs celery diced
- 1 sweet potato peeled and diced (about 2 cups)
- 1 onion diced
- 1 bay leaf
- 1 ½ Tbsp. Old Bay seasoning
- 1 ½ cups heavy cream *see below for substitute
- 2 handfuls fresh kale chopped *see below for substitute
Instructions
Instructions:
- Heat olive oil in a large stockpot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until vegetables soften.
- Add chicken and sweet potatoes. Stir and sauté an additional 5 minutes.
- Stir in chicken broth, wild rice, mushrooms, bay leaf, and Old Bay seasoning. Bring to a simmer, then reduce heat to medium-low and cover. Simmer for an additional 40 minutes, stirring occasionally, until wild rice is tender.
- Add in heavy cream and kale, stirring to combine. Cook for an additional 3-4 minutes until kale wilts. Season to taste with salt and pepper. Serve.
- Enjoy!