Chicken & Wild Rice Soup

Chicken & Wild Rice Soup


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This chicken soup is much quicker than the old-fashioned recipe by using canned broth and boneless, skinless chicken thighs.

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Time needed

25 min preparation + 10 min cooking


  • 1 Tbs. olive oil
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 sm. onion, chopped
  • salt and pepper
  • 1 14.5-oz. can reduced-sodium chicken broth
  • 2 boneless, skinless chicken thighs (about 8 oz. total)
  • 1/3 C. wild-rice blend (seasoning packet discarded)

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In a medium saucepan, heat oil over medium-high. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes. Add broth, chicken, rice and 1 1/2 cups water to pan. Bring to a boil; reduce to a simmer and cover. Cook until chicken is opaque throughout, 6 to 8 minutes. With a slotted spoon, transfer chicken to a cutting board. When cool enough to handle, shred with two forks. Meanwhile, continue to cook soup uncovered, until rice is tender, 6 to 8 minutes. Return chicken to pan; simmer until heated through, about 1 minutes. Season with salt and pepper.

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