Creamy Chicken and Wild Rice Soup
Nutrition per serving
Protein per 100 kcal: 9.3g · Energy from macros: 37% protein / 41% carbs / 22% fat
Ingredients
- 200g chicken breast fillets (2 small pieces)
- 80g quick-cook wild rice blend
- 1 litre low-sodium chicken stock
- 1 tsp olive oil
- 1 onion, finely diced
- 2 carrots, diced small
- 2 celery stalks, sliced
- 100g mushrooms, sliced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme
- 60ml light cream
- Salt and black pepper, to taste
- 1 handful fresh parsley, chopped, to serve
Instructions
Heat the olive oil in a large pot over medium heat, add the onion, carrots and celery and stir for 5 minutes until the vegetables soften a little, then add the garlic and mushrooms and cook for 2 more minutes.
Add the chicken stock, wild rice, bay leaf and thyme, bring to a boil, then lower the heat and simmer gently for 20 minutes until the rice starts to burst open.
Add the chicken breasts to the pot, cover partly, and poach gently for 10-12 minutes until cooked through.
Lift the chicken out of the pot, rest it for 2 minutes, then shred it into fine strands with two forks.
Return the shredded chicken to the pot, stir in the light cream, season with salt and pepper, and warm the soup through for 2 minutes without a hard boil.
Ladle the soup into two bowls, garnish with fresh parsley, and serve hot.
A warm, filling creamy soup with tender chicken, nutty wild rice and fresh parsley — proper comfort food that keeps you full for hours without feeling heavy. It is a lovely choice for a light dinner, because it fits easily into a gentle calorie deficit without ever feeling like deprivation. Check your numbers against your deficit with the tool at https://nutricounter.net/tools/bmr-tdee, then enjoy a warm bowl that delivers protein, fibre and satisfaction all at once.
