Chicken Wild Rice Soup

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.

Going veggie?

  • 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.

Picky eaters?

  • 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!
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Cole Bershback

Cole is a wife and mom of three. As a Registered Dietitian, certified yoga instructor, and Unbeatable Mind Coach, she has committed her life to wellness and the pursuit of our highest potential. If grit and love had a child, it would be Cole Bershback.