Ingredients
Protein and Broth
- 1½ lb chicken breasts or thighs
- 8 cups chicken broth
Vegetables
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
Grains and Seasonings
- ¾ cup wild rice
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
- Heat Olive Oil: Warm 1 tablespoon of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté Vegetables: Add the diced onion, sliced carrots, and sliced celery to the pot. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Chicken and Rice: Place the chicken breasts or thighs into the pot along with ¾ cup of wild rice.
- Pour in Broth and Season: Pour 8 cups of chicken broth into the pot and sprinkle 1 teaspoon of dried thyme. Stir gently to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer gently for 45 to 50 minutes, or until the wild rice is tender and the chicken is cooked through.
- Shred the Chicken: Remove the chicken pieces from the pot and shred them using two forks or your hands, then return the shredded chicken back into the pot.
- Season and Serve: Taste the soup and add salt and black pepper as needed. Stir and serve hot, optionally with a splash of cream for richness.
Notes
- Add a splash of cream or half-and-half to make the soup richer and creamier if desired.
- This soup freezes well. Store in airtight containers and freeze for up to 3 months.
- For a thicker soup, you can simmer uncovered for the last 10–15 minutes to reduce some liquid.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
