Chicken Wild Rice Soup

Food Recipes from around the world

Category: Soup - (448)
Origin: Lebanon
Source: Yumna Jawad

This chicken and wild rice soup is a healthy, and filling meal that is perfect for a winter day. It’s also dairy-free, so it’s great for those who are lactose intolerant or following a dairy-free diet. Wild rice adds a nutty flavor and chewy texture to the soup, while the mushrooms and carrots add some sweetness. The best part about this soup is that it only takes one pot to make! This means less clean up for you, and more time to enj

Ingredients:

- 2 tablespoons olive oil-
- 1 onion diced
- 2 carrots diced
- 2 celery ribs diced
- 16 ounces Sliced mushrooms
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 1 cup wild rice uncooked
- 4 cups Chicken stock/broth
- 1 pound boneless skinless chicken breasts

- 1 can white beans rinsed and drained

Preparation:

- In a large dutch oven, heat olive oil over medium-high heat and add the onion, carrots, celery, mushrooms and thyme. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, for 8 to10 minutes, or until the vegetables have softened and the mushrooms are no longer giving off moisture.
- Add rice and toast for 1 to 2 minutes, or until it smells nutty. Add chicken stock and chicken breast and bring to a boil. Season with the remaining salt and pepper. Reduce heat to a simmer, then cover and cook for 30 minutes. Remove chicken from the pot and place on a cutting board. Shred with two forks.
- Continue cooking the soup for 15 minutes more, until the rice is tender. Return the shredded chicken back to the soup and stir to combine.
- Add 1 cup water and white beans to a high-speed blender and process until smooth. Add bean mixture to the pot and cook for 5 minutes, then season to taste and serve.

To freeze soup

- If you wish to freeze this for a later use, cool the soup to room temperature, then pack into freezer-safe containers, leaving about an inch at the top of each container for expansion in the freezer. Close tightly and freeze for up to 3 months. To use from frozen, defrost the container overnight in the fridge. - When ready to serve, place contents in a large pot and bring up to a boil before serving.

Nutrition Values:

Calories: 315kcal, Carbohydrates: 32g, Protein: 27g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 53mg, Sodium: 726mg, Potassium: 907mg, Fiber: 4g, Sugar: 6g, Vitamin A: 3492IU, Vitamin C: 7mg, Calcium: 34mg, Iron: 2mg

PREP TIME
10 minutes mins
COOK TIME
1 hour hr 15 minutes mins
TOTAL TIME
1 hour hr 25 minutes mins