This Chicken & Wild Rice soup is truly my go-to when I’m in need of nutrients! I’ll usually make it if I’ve been away for a while or if I feel any sickness coming on. It’s also just plain old delicious and great for meal prep or large families!
Chicken Soup for Immunity
I’d like to start this section by saying I am not a professional and am not qualified to give medical advice BUT I do love researching how foods impact our health. I love this article from Beth Israel Deaconess Medical Center (BIDMC) on the health impacts of chicken soup. There are several scientific articles out there, but this was the easiest to digest (no pun intended). The liquids and electrolytes are incredible for any oncoming illness or if you’ve had a few too many of a delicious Jalapeño Kitchen cocktail last night.
Fun fact: I used to work next door to BIDMC!
What makes THIS chicken soup special?
Let’s face it, chicken soup can be a bit “been there, done that”. I love to switch mine up by adding some fun vegetables like mushrooms and zucchini. Make sure to sauté your vegetables in oil and spices ahead of time to ensure each bite is full of flavor.
I didn’t include it in this recipe, but one of my favorites to add is Sun-dried tomatoes. I think they add such a fun flavor to the mix . Fresh herbs like parsley, rosemary, basil, oregano, and thyme would be a great addition as well.
What you top your soup with can also be a game changer. Add in some parmesan cheese or even my Crunchy Chickpeas to add a fun twist.
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Chicken & Wild Rice Soup
Description
The coziest of chicken soups, this Chicken and Wild Rice Soup is packed full of nutrients and flavor!
Ingredients
1.5 cups shredded chicken
3 cups fresh spinach
2 carrots
2 sticks of celery
1 medium zucchini
1 cup mushrooms
1/2 cup yellow onion
1 garlic clove, chopped
1/2 cup dry wild rice
48 oz chicken broth (I like to keep some more on the side in case it starts to look low in the pot)
1/8 cup fresh parsley (plus additional to top soup)
1 tbsp Italian Seasoning
1/2 tsp of salt (plus more to taste)
1/4 tsp turmeric
1 bay leaf
1/2 cup shredded Parmesan
1 tbsp olive oil
Black pepper to taste
Instructions
1. Chop onions and garlic. Place in pot with olive oil and let simmer for about 2 minutes, stirring regularly.
2. Chop the carrots, celery, zucchini, mushrooms, and fresh parsley. Add to the pot along with the chicken, spices and rice. Sauté for about 10 minutes to let the flavors soak in. Squeeze in half a fresh lemon to this mix.
3. Add in the chicken broth, cover the pot, and let cook on low to medium heat for about 60 minutes or until the rice is cooked through.
4. Once the soup is cooked, add in the spinach and let sit for a few minutes until the spinach starts to wilt.
5. Your soup is ready to serve! Top with parmesan and parsley. I added a little more salt and pepper to taste as well.
Questions? Comment Below!