Ultimate Chicken Wild Rice Soup
Ingredients
Meat
-
1
lb
boneless, skinless chicken breast
-
4
cups
chicken broth
Grains
Veggies
-
1
large
white onion, minced
-
1
large
carrot, cut into half-moons (~1 cup chopped)
-
1
large
green pepper, diced
-
2
large
garlic cloves, minced
-
2
cups
chopped kale
-
8-10
sprigs
fresh thyme, tied into a bundle
Spices, Seasonings & Fresh Herbs
-
1
tablespoon
Worcestershire sauce
-
1
teaspoon
salt, separated
-
½
teaspoon
ground pepper, separated
Roux AKA Creamy Broth
-
¼
cup
olive oil
-
⅓
cup
white whole wheat flour
-
1½
cups
2% milk
-
1
teaspoon
garlic powder
-
¼
teaspoon
salt
-
¼
teaspoon
ground pepper
-
½
cup
full-fat Greek yogurt
Oils
Instructions
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large pot and sear the chicken for 2 minutes on each side, then remove.
- Sauté onion, carrot, and salt in the pot for 4-5 minutes.
- Add green pepper, garlic, and remaining salt and pepper, and sauté for another 3 minutes.
- Return the chicken to the pot, add thyme and broth, and bring to a boil.
- Cover and simmer for 10 minutes.
- Prepare the roux by heating olive oil in a separate saucepan, adding flour, and whisking until a paste forms.
- Slowly whisk in the milk and cook until thickened, then remove from heat and stir in garlic powder, salt, and pepper.
- Remove the chicken, shred it, and set aside.
- Add kale, cooked wild rice, and Worcestershire sauce to the pot, stirring until the kale wilts.
- Stir in Greek yogurt and the roux until combined.
- Add shredded chicken back to the soup, mix, and bring to a simmer before serving.
Nutrition Facts (estimated)
Servings
6
Calories
352
Total fat
13g
Total carbohydrates
26g
Total protein
28g
Sodium
0mg
Cholesterol
0mg
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