It’s officially soup season, and today we’re making one of my favorite cozy soups! This Chicken, Wild Rice & Vegetable Soup is both hearty yet light, nutritious, and can be made in one pot for easy clean up!
SERVING SIZE: 4
THE RECIPE:
First things first, I always love to prep the ingredients. Dice up chicken breast, veggies, rinse the rice.
In a small bowl, combine the parsley, salt, pepper, chili powder, and cumin.
Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced chicken and half of the seasoning mix. Sauté for ~7 minutes, until lightly golden and cooked through.
Remove the cooked chicken from the pot and set aside.
Dice the carrots, mushrooms, and onions. Wash, de-stem and chop up the kale.
In the same pot the chicken was in, add a drizzle more olive oil. Add the onion, carrots, and mushrooms. Sprinkle in the remaining seasoning mix and sauté for 5-6 minutes, until fragrant.
Stir in the garlic and cook for 1 minute. If you’re like me and enjoy a thicker soup, sprinkle in 1 tbsp of flour and stir well to coat the veggies.
Add the kale to the pot and stir until slightly wilted. Pour in the chicken broth and add the bay leaf. Bring to a gentle simmer.
Add the washed rice and simmer for 7–10 minutes, or until tender.
Dice the chicken into smaller pieces and return to the pot.
Stir in the half & half, fresh parsley, and lemon juice. Add 1-2 cups of water (or more broth!) to adjust consistency. Simmer for another 5 minutes.
Ladle into bowls and garnish with more parsley and freshly grated Parmesan. Serve warm and enjoy the cozy vibes!
Creamy Chicken, Wild Rice and Vegetable Soup
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breast diced
- 4 large carrots peeled + diced
- 1 onion diced
- 10 oz mushrooms diced
- 4 garlic cloves diced
- 1 bunch kale washed and de-stemmed
- 1 tbsp flour
- 1 1/4 cup wild rice
- 1/4 cup fresh parsley chopped
- 1/2 cup half & half (or heavy cream for extra creaminess)
- 32 oz chicken broth
- 1-2 cups water to liquify soup
- 1/2 lemon squeezed
- 1 bay leaf
- 1/2 tbsp salt
- 1/2 tbsp pepper
- 1/2 tbsp chili powder
- 1/2 tbsp cumin
- 1/2 tbsp dried parsley
- parmesan to top
Instructions
- First things first I love to prep the ingredients. Dice the chicken breast, onion, carrots, mushrooms, kale. Wash the wild rice.
- In a small bowl, combine the parsley, salt, pepper, chili powder, and cumin. Sprinkle a little of the mixture onto the chicken while cooking.
- Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced chicken, and half of the seasoning mix. Sauté for 5-7 minutes, until lightly golden and cooked through.
- Remove the chicken from the pot and dice into smaller pieces on a cutting board.
- In the same pot the chicken was in, add a drizzle more olive oil. Add the onion, carrots, and mushrooms. Sprinkle in the remaining seasoning mix and sauté for 5 minutes, until fragrant.
- Stir in the garlic and cook for 1 minute. If you’re like me and enjoy a thicker soup, sprinkle in 1 tbsp of flour and stir well to coat the veggies.
- Add the kale to the pot and stir until slightly wilted.
- Pour in the chicken broth and add the bay leaf. Bring to a gentle simmer.
- Add the washed rice and simmer for 7–10 minutes.
- Return the cooked chicken to the pot. Stir in the half & half, fresh parsley, and lemon juice. Add 1-2 cups of water (or more broth!) to adjust consistency to your liking. Simmer for another 5 minutes until rice is fully cooked.
- Ladle into bowls and garnish with more parsley and freshly grated Parmesan. Serve warm and enjoy the cozy vibes!
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