Soup Week! Chicken & Wild Rice Soup

Sometimes you get tired of egg noodles in your soup and you just need variety. Rice soups are a good option and always an Asian food staple. This Chicken & Wild Rice soup is a variation on a soup I grew up on. My mom used to make chicken and rice soup when we were sick and I've updated her recipe to make it easier and a little more modern by adding wild rice.



  • 42 oz. chicken broth
  • 1 cup water
  • 1 cup sliced carrots
  • 1 cup thinly sliced mushrooms
  • 1 cup sliced cabbage
  • 1/2 cup sliced onions
  • 2 tbsp minced garlic
  • 4 boneless, skinless chicken thighs
  • 2 boxes of long grain wild rice with herbs
  • 1 cup long grain white rice (optional, add if you'd like extra rice!)
  1. Bring broth and water to a boil.
  2. Add chicken thighs, garlic, onions, and carrots. Cover and simmer for 20 minutes.
  3. Add wild rice mix, its seasoning packet, and white rice (if using). Simmer on medium-low for 20 minutes.
  4. While the rice cooks, remove chicken, shred chicken, and return to pot.
  5. Add vegetables and cook until tender.





I use a vegetable peeler to make really really thin slices of mushrooms.


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