Chicken & Wild Rice Soup

I’m excited to be sharing one of my favorite soup recipes with you!  I created this one a couple of years ago and I look forward to making it as soon as the air turns cool.  It’s one of those cozy, hearty soups that makes you feel good from the inside out.  My Chicken & Wild Rice Soup is easy to make – perfect for a weeknight!  It’s wonderful served up in a big mug and comes to just 5 Blue WW SmartPoints/6 Green WW SmartPoints per serving.

I love keeping frozen portions of this soup on hand for nights that I don’t feel like cooking or when I’m feeling a cold coming on.  It’s also one of my lunch staples – I like to pair it with a salad or sandwich for my own DIY you pick two!

This soup is just perfect and I know your family will love it! It has a savory, creamy base and is filled with tender chicken, hearty rice, and flavorful herbs.  Let me know how you like it!  Makes 8 servings at 5 Blue WW SmartPoints/6 Green WW SmartPoints per serving.  Enjoy!

Chicken & Wild Rice Soup

 

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Author: Rachel's Healthy Plate

Serves: 8 servings

Ingredients

• 1.5 lbs raw chicken breasts
• 1 c carrots, small dice
• 1 c celery, small dice
• 1 c onion, small dice
• 2 tsp olive oil
• 6 c reduced sodium chicken broth
• 1 c wild rice blend (I use Rice Select Royal Blend*), uncooked
• 1.5 bay leaves
• ½ tsp dried thyme
• ½ tsp dried sage
• 1 clove garlic, minced
• 2 tbsp butter
• ¼ c flour
• 2 c 2% milk
• salt and pepper, to taste
• green onion for garnish, if desired

Instructions

1. In a large soup pout heat 2 tsp olive oil over medium heat. Add the carrots, celery, and onion and saute until soft, about 5-7 minutes.
2. During the last minute or so of cook time add the minced garlic and salt and pepper, to taste (I do about 4 turns of both salt and pepper).
3. Stir in the chicken broth, thyme, sage, and bay leaves. Add the raw chicken breasts and cover until the broth begins to boil.
4. One boiling reduce to a low simmer and stir in rice. Cover pot and cook chicken and rice for about 20 minutes.
5. After 20 minutes remove chicken from pot, shred, and return to soup. Keep soup over low heat.
6. In a small sauce pan melt the 2 tbsp butter over medium heat. Whisk in ¼ c of flour until a thick paste forms. Cook about 2 minutes and then slowly whisk in 2 c milk, breaking up clumps, until milk mixture is smooth. Cook the mixture until it starts to thicken, about 5-7 minutes.
7. Stir milk mixture into the chicken soup. Adjust salt and pepper to taste. Enjoy!

Notes

Makes 8 servings (~ 1 heaping cup) at 5 Blue WW SmartPoints/6 Green WW SmartPoints.

*This rice blend is 12 smart points for 1 cup of uncooked rice. If you use a different brand you may want to check/recalculate the points to see if the value changes*

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: 1 serving | ⅛ of the recipe Calories: 253 Fat: 6 Saturated fat: 3 Carbohydrates: 21 Sugar: 5 Fiber: 1 Protein: 26

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I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealtyplate and use #rachelshealthyplate so I can see your creation!