Chicken and Rice Soup Recipe
This chicken and rice soup is a tried-and-true recipe crafted with tender, juicy chicken thighs, perfectly cooked wild rice, and hearty vegetables, all nestled in a rich, creamy broth. Made in a single pot for maximum ease, it’s the ultimate cozy dish to warm you up on chilly fall and winter days.
Servings: 8 servings
Calories: 342kcal
Equipment
Ingredients
- 1 ½ lb chicken thigh cut into bite-sized pieces, you can also use chicken breast if desired
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- 2 tablespoon olive oil
- 3 carrots diced
- 3 stalks celery diced
- 1 large white onion diced
- 8 oz mushrooms washed and sliced
- 3 cloves garlic minced
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper optional, for heat
- 1 teaspoon Italian seasoning
- 1 tablespoon arrowroot starch or corn starch
- 1 tablespoon coconut aminos or soy sauce
- ½ tablespoon hot sauce
- 6 cups chicken broth low-sodium
- ½ cup coconut milk full fat
- 1 cup wild rice blend uncooked
- Parmesan cheese to garnish, optional
Instructions
- Season the chicken with the salt and pepper then add to a large pot with the olive oil. Heat the pot over medium heat until the chicken is browned on all sides and about 85% cooked through.1 ½ lb chicken thigh, ½ teaspoon sea salt, ⅛ teaspoon black pepper, 2 tablespoon olive oil
- Add the carrots, celery, onion, mushrooms, garlic, paprika, cayenne pepper (if using), and Italian seasonings to the pot and stir to combine. Allow the veggies to cook for about 5 minutes until soft.3 carrots, 3 stalks celery, 1 large white onion diced, 8 oz mushrooms, 3 cloves garlic, ½ teaspoon paprika, ½ teaspoon cayenne pepper, 1 teaspoon Italian seasoning
- Sprinkle the arrowroot starch over the chicken and veggies and stir to coat. Add the coconut aminos and hot sauce and stir again to combine.1 tablespoon arrowroot starch, 1 tablespoon coconut aminos, ½ tablespoon hot sauce
- Pour the chicken broth, coconut milk, and wild rice blend into the pot and gently stir to mix the rice into the liquid. Be sure to scrape along the bottom of the pot to stir up anything that may be sticking.6 cups chicken broth, ½ cup coconut milk, 1 cup wild rice blend
- Place the lid on the pot and allow the soup to simmer for 15 - 20 minutes until the rice is cooked. Stir occasionally to prevent the rice from sticking to the bottom. The soup will continue to thicken up as it cooks.
- Serve the soup in bowls with freshly grated parmesan cheese on top, if desired, and enjoy!Parmesan cheese
Notes
Storage : Store leftover soup in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months. Thaw in the fridge overnight, and reheat in the microwave or in a pot over medium heat on the stove. Add more broth as needed to loosen the broth.
Nutrition
Serving: 1serving | Calories: 342kcal | Carbohydrates: 19g | Protein: 19g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 934mg | Potassium: 428mg | Fiber: 2g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg