Recipe Library
Chicken & Root Vegetable Soup with Wild Rice
Chicken thighs and wild rice simmer with onion, carrot, celery, and diced root vegetables in a savory broth perfumed with oregano, thyme, and garlic. Each spoonful delivers tender chicken, chewy grains, and sweet vegetables in a deeply comforting, herb-scented broth.
- Total
- 1 hr 5 min
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 4
Nutrition per Serving
- Calories
- 325
- Protein
- 31g
- Carbs
- 30g
- Fat
- 9g
- Fiber
- 4g
- Sugar
- 5g
- Sodium
- 718mg
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 cup chopped unpeeled carrot
- 1 cup chopped celery
- 1 cup diced root vegetables (such as butternut squash, parsnip or celeriac)
- 3 large cloves garlic, minced
- 1 tablespoon chopped fresh oregano
- 1 teaspoon dried thyme leaves
- 3/4 teaspoon salt
- 3/4 teaspoon ground pepper
- 7 cups lower-sodium chicken broth
- 1 pound boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
- 1/2 cup wild rice, rinsed
- 1/2 cup chopped fresh flat-leaf parsley
- 1 tablespoon lemon juice
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until tender, about 3 minutes. Stir in carrot, celery and root vegetables; cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic, oregano, thyme, salt and pepper; cook, stirring occasionally, until aromatic, about 1 minute. Stir in broth, chicken and rice; bring to a boil over high heat. Reduce heat to maintain a simmer; cover and cook, undisturbed, until the rice is just tender and the chicken is cooked through, 30 to 35 minutes. Remove from heat and stir in parsley and lemon juice.