Healthy Wild Rice and Chicken Soup is a delicious hearty soup with a peppery broth, wild rice, fresh vegetables, and tender chicken and potatoes.

Healthy Wild Rice & Chicken Soup

As spring approaches (finally!) I start to look forward to the outdoor farmers market and starting my garden. This year I plan to tackle more tomatoes and herbs, which I am so excited about.
I love incorporating fresh vegetables into recipes, they always taste better, are tender, and they just brighten up any dish. That is exactly what they did with this soup.

Healthy Wild Rice and Chicken Soup is a delicious hearty soup with a peppery broth, wild rice, fresh vegetables, and tender chicken and potatoes.

I love soups, and while I am more of a creamy, cheesy soup gal, this peppery broth soup with tender chicken and fresh vegetables was a perfect tribute to the upcoming farmer’s market and garden season. And if you are like my kids and hubby, add some asiago cheese as a topper, and it will elevate this soup to a whole new level.

Enjoy! XOXO San

How do you make Healthy Wild Rice & Chicken Soup?

  • In a large soup pot place whole chicken, mushrooms, onion, celery, carrots, potatoes, diced tomatoes with their juices and then add enough cold water to cover by 1 inch. Bring to a boil over high heat. Then add parsley, garlic, 1 tablespoon of salt and pepper.

  • Reduce the heat to medium-low, cover partially with a lid. Let it simmer for 2 hours, or until chicken is falling off the bone. Remove chicken and let it cool, for 30 minutes or until cool to the touch. Reduce heat to low and let the soup continue to simmer.
  • Remove all the meat from the chicken and shred the chicken into large pieces. Discard the skin and bones.
  • In a medium saucepan cook rice as directed on box. Once cooked set aside in a bowl.
  • Using a potato masher, mash the soup a few times, letting some of the potatoes get a little smashed. I don’t try too hard on this, I just mash 2-3 times and call it good. Add the shredded chicken and rice* to the pot.

  • You can serve the soup with the rice on the side, letting each person add the amount of rice they want. If you are freezing this meal, freeze it without the rice, then add the rice when you are going to serve it.*

  • Serve while warm and enjoy!

Find all of my soup recipes here!

Don’t forget to pin this to your favorite Pinterest board to save for later!

 

Healthy Wild Rice & Chicken Soup

Prep: 10 minutes
Cook: 2 hours 50 minutes
Total: 3 hours
Servings: 8
Calories: 475 kcal
Healthy Wild Rice and Chicken Soup is a delicious hearty soup with a peppery broth, wild rice, fresh vegetables, and tender chicken and potatoes.

Ingredients
 

  • 1 whole chicken 4-5lbs, giblets removed
  • 2 pounds small portabella mushrooms quartered
  • 1 yellow onion finely chopped
  • 4 celery ribs diced
  • 3 carrots or 12 mini carrots diced
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 3 medium russet potatoes peeled and diced into ½ -inch pieces
  • 14.5 ounce can diced tomatoes
  • 1/2 cup fresh flat-leaf Italian parsley
  • 5 garlic cloves chopped, I use my garlic press
  • Kosher salt and black pepper to taste
  • 2 cups wild rice uncooked

Instructions
 

  • In a large soup pot place whole chicken, mushrooms, onion, celery, carrots, potatoes, diced tomatoes with their juices and then add enough cold water to cover by 1 inch. Bring to a boil over high heat. Then add parsley, garlic, 1 tablespoon of salt and pepper.
  • Reduce the heat to medium-low, cover partially with a lid. Let it simmer for 2 hours, or until chicken is falling off the bone. Remove chicken and let it cool, for 30 minutes or until cool to the touch. Reduce heat to low and let the soup continue to simmer.
  • Remove all the meat from the chicken and shred the chicken into large pieces. Discard the skin and bones.
  • In a medium sauce pan cook rice as directed on box. Once cooked set aside in a bowl.
  • Using a potato masher, mash the soup a few times, letting some of the potatoes get a little smashed. I don’t try too hard on this, I just mash 2-3 times and call it good. Add the shredded chicken and rice* to the pot.
  • You can serve the soup with the rice on the side, letting each person add the amount of rice they want. If you are freezing this meal, freeze it without the rice, then add the rice when you are going to serve it.*
  • Serve while warm and enjoy!
Calories: 475kcalCarbohydrates: 58gProtein: 29gFat: 15gSaturated Fat: 4gCholesterol: 71mgSodium: 189mgPotassium: 1524mgFiber: 6gSugar: 8gVitamin A: 5360IUVitamin C: 57.4mgCalcium: 93mgIron: 3.8mg
Tried this recipe?Let us know what you think!

 

Kids Review: The kids once forced to eat the soup, yes forced. It has mushrooms! It was well received, except for one little girl who refused…lol. The chicken is the star for them and they topped with lots of cheese, taking away the whole healthy aspect, but hey, at least they got their dairy.

 

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37 Comments

  1. Your soup looks so good that I’d actually want to eat soup! I have never really made soup myself!

  2. Wow! That is such a pretty looking dinner. Seriously, love the photos. I am going to have to give this recipe a try. It sounds and looks delicious.

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