A delicious Easy and Healthy Chicken Wild Rice soup that is low fat and packed with good for you ingredients. It’s perfect for a chilly day and an easy way to put a healthy meal on the table.
Who has a food hangover? I do I do! I think my grandmother was right. If you aren’t feeling the best, chicken soup is the answer. I grew up eating the soup in the little red can and loved it. For the last 30 years, I’ve replaced this little red can with my own version. I love chicken soup, but I love Chicken Wild Rice soup.Even my own version has changed over the years. At one time most of my homemade soups were made by combining several ingredients together and letting them slow cook and do it’s thing. Soups, stews or slow cooker recipes are very forgiving. I’ve found a tastier method that doesn’t take much longer. Instead of boiling all of the ingredients together, I roast the chicken in the oven and prepare the other ingredients individually before combining them all together.
Using a homemade chicken stock is also a great way to get a clean delicious flavor, but you can certainly use commercial stock, which is a time saver and you will still have a yummy dinner. I’ve included how I made mine in the recipe.
I just finished this pot of soup, and thought I had better share it because it’s just darned good. We had it for two dinners and one lunch and still had some for the freezer. Every time John sat down and took his first bite he would say, “This is a good soup. Well more like Guuuud soup.
Soup is such a great way to reset your body after indulging over the holidays. It is healthy and so good for you. This recipe is the last one that I made. It is very versatile. You can use whichever veggies that you enjoy. I served almond poppyseed muffins on the side….soon to come.
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An easy & healthy delicious Chicken Wild Rice soup that is low fat and packed with good for you ingredients. It's perfect for a chilly day and an easy way to put a healthy meal on the table.
- 4 bone-in split chicken breasts
- 4 bone-in chicken leg quarters
- 8 carrots divided
- 8 celery stalks divided
- 2 onions divided
- 16 ounces of mushrooms any variety chopped
- 6 cloves garlic divided and minced
- 1 cup wild rice or wild rice blend cooked according to package directions
- 6 sprigs of fresh thyme tied together with kitchen twine.
- 3 bay leaves
- salt and pepper
- 6 quarts chicken stock homemade or commercial
- Preheat oven to 325 degrees F. Bake chicken on two rimmed baking sheets lined with aluminum foil for 45 minutes or until done. Cover and allow to cool to touch. Remove meat from bones and refrigerate.
Place bones in a 7 to 9-quart dutch oven or stock pot with 4 rough chopped carrots, 4 stalks of celery, 3 cloves of garlic, one onion quartered, thyme bundle and bay leaves. Simmer for two hours.
- Pour stock through a colander into a large bowl.
- In a 7 to 9-quart dutch oven or stock pot, cover bottom with a thin coating of vegetable oil.
- Add 4 diced carrots, 4 diced celery stalks and 1 diced onion. Saute with chopped mushrooms until they just begin to soften. Add 3 cloves of minced garlic. Salt and pepper to taste.
- Add stock, rice and meat. Simmer until hot.
- Store covered in the refrigerator. Soup also freezes well.
If using commercial chicken stock, add fresh thyme and bay leaves to stock and allow to simmer before adding vegetables, rice and meat. Add enough to cover the other ingredients. More will make a thinner soup but flavor will still be wonderful. Less will make a thicker soup. I recommend using at least 3 to 6 quarts.