Chicken & Wild Rice Soup

I don’t make soup often enough and this was one I made in stages. It was really good practice to cook in shifts of however long the little one was napping. I baked the chicken when I had the oven on for dinner one night and I made the rice the next morning when I had a few minutes. This soup was so easy and one I’ll definitely make again.

The Three Bite Rule - Chicken & Wild Rice Soup

Ingredients: (makes ~4 servings)

4 chicken thighs
wild rice
1 1/2 cups chicken broth
1/2 cup water
5 carrots (approx. 2 cups)
1/2 cup milk or cream (I used 1% milk)
1/2 tsp dried thyme

Directions:

Bake chicken until cooked through. (I used a few boneless, skinless thighs and a few drumsticks and then made some broth from the drumstick bones). Cut the chicken into spoon-sized chunks. Prepare rice according to the package directions. (I used Near East Long Grain & Wild Rice Mix which definitely added to the soup flavor).
In a large pot, add the chicken, rice, and broth over low heat.
The Three Bite Rule - Chicken & Wild Rice Soup
Cut up the carrots into coins (steam/boil/cook first if eating the soup upon completion, or let raw carrot pieces cook in the soup if you’ll let it simmer longer).
Add the carrots, thyme, & water to the pot.
The Three Bite Rule - Chicken & Wild Rice Soup
Cook for 20 minutes then add the milk/cream. (Cook longer if the carrots are raw).
The Three Bite Rule - Chicken & Wild Rice Soup
Taste and season with salt & pepper as needed. I didn’t add any salt because the rice mix had a flavor packet that seemed like plenty.

I loved this. I went heavy on the carrots but you could add celery, onions, or whatever veggies you have. The thyme is what makes me think warm, comfort food like stuffing or pot pie.

Add more water when warming any leftovers.
The Three Bite Rule - Chicken & Wild Rice Soup

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