Chicken & Wild Rice Soup
Ingredients
- 2 tablespoons ghee
- 1 medium yellow onion
diced), (about 2 cups
- 2 medium carrots
peeled and diced), (about 1 ½ cups
- 4 cloves garlic
minced
- 2 tablespoons cassava flour)
(or substitute Gluten-Free All-Purpose Flour
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon Dried oregano
- 1/2 teaspoon Freshly ground black pepper
- 8 cups low-sodium chicken bone broth)
(I like Kettle & Fire
- 1 cup wild rice
rinsed and drained*, see note in Instructions
- 6 sprigs fresh thyme
- 2 dried bay leaves
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 3 cups shredded pre-cooked chicken
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
Directions
- 1
*It’s important that you rinse and drain your rice before adding the grains to the soup. This helps wash off any excess starch that can make the rice gummy as it cooks.Heat the ghee over medium heat in a large pot or Dutch oven. Once melted, add in the onions and carrots. Stir to combine and cook until the veggies sweat down and become tender, about 5-7 minutes.
- 2
Once tender, add in the garlic. Cook until fragrant, about one more minute. Sprinkle the flour over the veggies and stir to combine. Add in the salt, dried oregano, and pepper. Cook intermittently until the flour is slightly toasted, about 1 minute.
- 3
Carefully pour in the bone broth and stir to combine, scraping off any browned bits on the bottom of the pan using a wooden spatula.
- 4
Add in the rice, thyme, bay leaves, rosemary, and sage. Turn the heat to medium-high and bring the pot to a boil. Once boiling, turn the heat to low, cover with a lid, and cook for 25 minutes, until the rice is tender.
- 5
After cooking for 25 minutes, add in the chicken. Stir to combine and continue to cook, covered, for an additional 10 minutes.
- 6
Once the soup is finished, remove it from the heat and remove the thyme sprigs and bay leaves. Add the lemon zest, lemon juice, and parsley. Stir to combine.
- 7
Serve immediately alongside toasted sourdough. Enjoy!
- 8
If you are not serving immediately, you can easily freeze the soup. It’s important to allow the soup to cool entirely before packaging in an airtight container and storing it in the fridge, where it will last up to 3 – 4 days, or freezer, where it will last up to 3 months.
Chicken & Wild Rice Soup
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About this Recipe
Craving a bowl of something truly comforting and deeply nourishing? This Chicken & Wild Rice Soup delivers a profoundly satisfying experience, perfect for warming you from the inside out with wholesome ingredients.
What sets this recipe apart is its thoughtful blend of aromatics and a robust medley of fresh herbs, creating layers of flavor that feel both familiar and sophisticated. Using pre-cooked chicken means you can enjoy this hearty soup with less fuss, making it a go-to for wholesome weeknight meals or comforting weekend lunches.
Prepare for a richly flavored soup, boasting tender chunks of chicken, earthy wild rice, and a gentle sweetness from perfectly diced carrots and onions. Each spoonful is infused with the aromatic essence of fresh thyme, rosemary, and sage, all balanced by a bright finish of lemon zest and fresh parsley. The texture is wonderfully comforting, substantial yet never heavy, ensuring it's a truly satisfying meal in itself.
Customization & Variations
Feel free to adjust the flour based on your pantry; cassava flour or a Gluten-Free All-Purpose Flour both work beautifully to thicken the broth. While fresh herbs truly elevate the flavor, you can certainly experiment with your favorite combination of dried herbs, though you might use slightly less than the fresh quantities. For the broth, any high-quality low-sodium chicken bone broth will contribute to the soup's robust flavor.
This Chicken & Wild Rice Soup is ideal for a cozy family dinner or a wholesome lunch, especially on a chilly day. Serve it alongside a simple green salad or a crusty piece of bread for a complete and satisfying meal.