Normally, chicken wild rice soup is cream-based but going broth-based saves a step or two and is lighter in the calorie department. Whether for a quick make-ahead weeknight meal or a sit-down Sunday supper, this recipe will warm everyone around the table!
Chicken Wild Rice Soup
Serves: at least 6-8 hungry humans
- 3-4 chicken breast, cooked and diced
- 2 tbsp. ghee (or butter)
- 3 large carrots, diced
- 3 celery stalks, diced
- 1 onion, peeled and chopped
- 8 cups chicken broth
- 1-1/2 cup wild rice
Using a large pot, heat ghee (or butter) over medium heat. Add carrots, celery, and onions. Cook, stirring occasionally until vegetables are tender. Add all remaining ingredients to the pot. Bring to a boil. Once boiling, reduce heat to low, cover, and allow to simmer for 50-60 minutes or until rice is cooked through.
Need a tweak?
On the run?
- Throw all the ingredients in the crockpot and cook on low for 8 hours.
- This recipe is super easy to make vegetarian! Eliminate chicken and swap chicken broth for vegetable broth. Feel free to increase portions of vegetables to make soup a bit more hardy.
- Favorite trick is to separate ingredients. Chicken or rice on a plate by themselves is less intimidating than a soup full of ingredients.
- Let the kids help with food prep – foods can be smelled or discussed (textures, color, shape, etc.) while spending time together in the kitchen!