Description
A wholesome chicken wild rice soup that’s quick to prepare and perfect for busy weeknights. Full of aromatic flavors and nourishing ingredients.
Ingredients
Scale
- 1 lb chicken breast
- 1 cup wild rice
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 cups spinach or kale
- 1 cup almond milk or another non-dairy milk
Instructions
- Combine chicken, wild rice, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper in slow cooker. Cook on low for 360–480 minutes or on high for 180–240 minutes.
- Seal the lid and cook the Instant Pot on high pressure for 25 minutes. Release the pressure naturally.
- Sauté onion, garlic, carrots, and celery until soft, then add chicken, rice, broth, herbs, and spices. Simmer until chicken is cooked, about 20–25 minutes.
- Stir in spinach or kale and almond milk, allowing it to heat through and wilt.
- Shred chicken if desired and serve the soup warm.
Notes
Uniformly dice vegetables for even cooking. Consider using rotisserie chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Slow Cooking, Instant Pot, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg