Cozy Chicken and Wild Rice Soup
Cozy Chicken and Wild Rice Soup is perfect for a chilly day. Filled with seasonal vegetables, tender chicken, nutty wild rice, and a creamy broth.
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!
Notes
Wild rice: Adds a wonderful nuttiness to the soup. If you can’t find it, an easy, affordable, substitute is to get a box of wild rice mix (like Uncle Ben’s) and discard the seasoning packet. Use the rice for the soup. Another great one to use is Lundberg Wild Blend Rice.
Non-dairy option for the heavy cream: If you do not want to use dairy or want to reduce the calories, substitute a 14 oz. can of unsweetened coconut milk.
Kale: Some people are not a fan of kale - if that is you - not a problem! You can easily substitute equal parts spinach or simply omit. Don’t have fresh kale on hand? Use 2 cups of frozen, chopped kale.
Tried this recipe?Let us know how it was!