Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup wild rice
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth (low-sodium recommended)
- 1 tsp dried thyme
- Salt and pepper to taste
- ½ cup heavy cream (optional)
Instructions
- Prep your ingredients by dicing the onion, carrots, and celery.
- In a large pot over medium heat, add olive oil. Sauté onions and garlic until fragrant (about 3 minutes).
- Stir in chicken breasts along with carrots and celery; cook until chicken is lightly browned (about 5 minutes).
- Pour in chicken broth and add wild rice, thyme, salt, and pepper. Bring to a boil, then reduce heat to simmer for 45 minutes.
- Remove chicken breasts from the pot, shred them with forks, then return to the soup.
- If desired, stir in heavy cream before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 610mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg