Chicken & Wild Rice Soup
Looking for an easy but delicious soup recipe? This one combines both chicken breasts and thighs, has lots of veggies and wild rice. So good!
Calories
130 (1 serving)
Total Fat
3.5g (1 serving)
Saturated Fat
0.5g (1 serving)
Cholesterol
30mg (1 serving)
Sodium
55mg (1 serving)
Total Carbs
16g (1 serving)
Dietary Fiber
2g (1 serving)
Sugars
3g (1 serving)
Protein
10g (1 serving)
Calcium
24mg (1 serving)
Iron
1mg (1 serving)
Potassium
534mg (1 serving)
- 1 Tbsp. vegetable oil
- 1 medium onion, chopped
- 3 medium carrots, halved lengthwise, then sliced
- 3 medium rib celery, sliced
- 8 cups water
- 1/4 cup Knorr® Zero Salt Bouillon Chicken
- 1 cup wild rice
- 8 ounces boneless, skinless chicken breasts, cut into 1-in. chunks
- 8 ounces boneless, skinless chicken thighs, cut into 1-in. chunks
- 2 packages (3.5 oz. ea.) shiitake mushrooms, sliced
Directions
Print1. Heat oil in 5 to 6-qt. pot over medium-high heat and cook onion, carrots and celery, stirring occasionally, until onion is translucent, about 3 minutes.
2. Add water, Knorr® Zero Salt Bouillon Chicken and wild rice and whisk to combine. Bring to a boil; reduce heat and simmer covered 25 minutes..
3. Stir in chicken and mushrooms and cook, covered, over medium-high heat until rice is tender and chicken is thoroughly cooked, about 15 minutes.
