Chicken Wild Rice Soup
This is the EASIEST Chicken Wild Rice Soup - it comes together in one pot with a wild rice blend, celery, carrots, mushrooms and sage. It's hearty comfort food at its best!
Servings: 6 servings
- 1 tbsp olive oil
- 2 medium-sized chicken breasts, diced
- 2 cups sliced mushrooms
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 carrots, chopped
- 3 celery stalks, chopped
- 1 tsp Italian seasoning or herbes de province
- 1 tsp salt
- 1/2 tsp pepper
- 6 cups chicken broth
- 1 cup wild rice blend
- 1 tbsp fresh finely chopped sage (or 1 tsp dried - optional)
- 2 tsp lemon juice
Heat olive oil in a large pot over med-high heat. Add mushrooms, cooking for 2-3 minutes until mushrooms release juices. Add onions, garlic, celery and carrots, cooking another 5 minutes until vegetables soften.
Add chicken and saute for 2-3 minutes until lightly browned. Add Italian seasoning, salt & pepper, chicken broth and rice, stirring and bringing to a boil.
Reduce heat to a simmer, then cover pot with lid and cook for 40 minutes until rice is cooked through.
Stir in fresh (or dried) sage if using, along with lemon juice. Serve and enjoy! Soup will last in the fridge up to 5 days, or you can freeze in glass bowls with lids up to 3 months.
Calories: 240kcal | Carbohydrates: 27g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1369mg | Potassium: 826mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3509IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 2mg