Name: Shredded chicken wild rice soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1 serving
Ingredients: 4 oz roasted chicken meat, shredded; 2 tbsp wild rice; 1 1/2 tbsp brown rice; 1 3/4 cups reduced-sodium chicken broth; 1/3 cup yellow onion, diced; 3/4 medium carrot, diced; 1 stalk celery, diced; 1 clove garlic, minced; 1 tsp extra virgin olive oil; 1/2 cup water; 1 tsp lemon juice; 1 tbsp fresh parsley, chopped; 1 tsp dried thyme; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

464 calories

Protein: 44g; 39% of calories
Carbs: 40g; 35% of calories
Fat: 14g; 27% of calories

Instructions

Prep 15 min · Cook 50 min

Heat the olive oil in a small pot over medium heat. Add the onion, carrot, and celery. Sauté for 6 minutes until the vegetables are softened and starting to brown. Stir in the garlic and cook for 1 minute more until fragrant.
Stir in the wild rice, brown rice, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Cover with the lid slightly ajar and simmer for 45 to 50 minutes until the wild rice kernels have split open and the grains are chewy-tender.
Stir in the shredded chicken and water. Simmer for 5 minutes until the chicken is hot throughout and the soup is brothy. Stir in the lemon juice and parsley. Taste and adjust salt if needed, then ladle into a bowl. Done when chicken is hot throughout, 165°F.

Nutrition

Ingredients

Instructions

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