Name: Hearty Chicken &Wild Rice Soup
Prep time: 15 min
Cook time: 60 min
Ingredients: 1 whole Chicken; 1 tablespoon Olive Oil; 2 cloves Garlic (minced); 1 medium Onion (chopped (approximately 1 1/2-2 cups)); 3 ribs of Celery + heart chopped finely; 1 cup Spinach (chopped fine); 1 teaspoon Tarragon; 1/2 teaspoon Thyme; 1/2 teaspoon Salt; fresh cracked Pepper (12 turns of peppermill); 1 6 ounce box Uncle Bens Original Recipe Long Grain &Wild Rice; 1 cup Carrots (diced small (3 carrots)); 4 cups of reserved liquid from boiling chicken; optional 1 14.5 ounce can Chicken Broth

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This hearty chicken wild rice soup recipe is a comforting one-pot meal made with tender shredded chicken, nutty wild rice, and a medley of fresh vegetables simmered in a rich, savory broth. This easy homemade soup is packed with warm classic flavors, that make it an ideal family-friendly dinner or meal prep favorite.

Why you’ll love this Chicken & Wild Rice Soup

This recipe could not have come at a better time! Nothing is better on a cold winter day than a fragrant hearty bowl of soup. Ahhhh, can’t you just smell it cooking now? The kiddos had Friday off school and it continued to be fa fa fa rEEEZING outside all weekend long.

We are hearty, thick, stick to your ribs kinda soup people. Brothy thin soups haven’t had a good track record around this house. So today I want to share with you my Hearty Chicken and Wild Rice Soup. My son had eaten supper at a friends house sometime ago and had a Chicken and Rice Soup that he raved about. Instead of hassling the mom for the recipe I decided to try to figure it out on my own. This is what I came up with. Luke said, “It’s different Mom, but I really like it.” Ok, I’ll take that! I hope your family enjoys it as much as my family did!

Gather these ingredients

Whole Chicken
Olive Oil
Garlic
Onion
Celery
Spinach
Taragon
Thyme
Salt & Pepper
Box of Wild Rice
Carrots
Chicken Broth

Hearty Chicken and Wild Rice Soup is chocked full of healthy stuff. Lots and lots of stuff that’s healthy is in this soup, which also makes it perfect for this time of year because it seems “the junk” is going around, and we all want to keep our immune systems in tip top shape!

How to make Chicken & Wild Rice Soup

First I start with a whole chicken. Place chicken in a pot, fill with water just to the top of the chicken. Boil for 30 minutes or until chicken begins to come apart from the bone.

While the chicken is boiling I chop up my veggies. Chop 1 medium onion, 11/2 -2 cups. (I had the cryin’ onion eyes and forgot to take picture) Three stalks of Celery plus the heart of the celery, this give soups amazing flavor. Don’t throw away the good stuff! Cut three Carrots into small pieces. Chop 1 cup of Spinach. Two Garlic Cloves, minced.

In 1 tablespoon Olive Oil sauté onion, celery, and garlic until tender. Turn heat down to medium low and add the spinach continue to sauté for 1 minute.

After spinach has wilted add in 1 teaspoon Tarragon , 1/2 teaspoon Thyme, 1/2 teaspoon Salt, and 12 turns of fresh cracked Pepper. Combine for a minute over heat, turn heat off and set aside. I love the fresh lemony taste that tarragon adds to soups…luverly!

Reserve 4 cups of liquid from chicken. Remove chicken from pot, let cool until able to handle, remove meat from the bones and set aside. (approximately 4 cups shredded chicken)

No need to dirty another pot, in the same pot you cooked the chicken in cook one 6 ounce box of Uncle Ben’s Original Recipe Long Grain and Wild Rice, according to directions on the box, delete the butter.
When the rice is done it’s time to add everything to the pot. Add sauteed veggies, reserved liquid from chicken, diced carrots, and shredded chicken to the pot. If you prefer your soup soupier feel free to add a can of chicken broth to the pot also. Let this simmer for 20 minutes or until carrots are tender. Serve. Enjoy!

Thanks for stopping by today and joining in the Soupapalooza extravaganza!