Chicken Wild Rice Soup
A broth-based soup combining poached chicken, wild rice, and aromatic vegetables. Simmered until the rice softens and flavors meld into a warm, thick potage.
Ingredients
Method
Dice the onion, celery, and carrot into uniform small pieces. Mince the garlic.
Heat olive oil in a large pot over medium heat. Add the diced onion, celery, and carrot; sauté for 5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the vegetable broth and bring to a boil. Add the chicken breast, bay leaf, and thyme.
Reduce heat to a simmer and cook for 15 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon and set aside to cool slightly.
Stir the wild rice into the broth and bring back to a gentle simmer. Cook for 35–40 minutes until the rice is tender and split slightly.
Shred or dice the cooled chicken and return it to the pot. Season with salt and black pepper to taste.
Ladle into bowls and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →