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.
Prep Time 20mins
Cook Time 45mins
Total Time 1hr5mins
Author Hostess At Heart
4bone-in split chicken breasts
4bone-in chicken leg quarters
16ouncesof mushroomsany variety chopped
6clovesgarlicdivided and minced
1cupwild rice or wild rice blendcooked according to package directions
6sprigs of fresh thymetied together with kitchen twine.
salt and pepper
6quartschicken stockhomemade 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.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.