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Wild Rice Chicken Soup

 Wild Rice Chicken Soup
This hearty soup from our Test Kitchen is chock-full of tender thigh meat and veggies, pleasantly seasoned with savory and garlic.
5 ServingsPrep/Total Time: 30 min.


  • 1/4 cup each chopped carrot, celery, green pepper and onion
  • 1/4 cup chopped peeled parsnip
  • 2 teaspoons canola oil
  • 2 cans (14-1/2 ounces each) chicken broth
  • 3/4 pound bone-in chicken thighs, skin removed
  • 1/2 teaspoon dried savory
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cooked long grain and wild rice


  • In a large saucepan, saute the carrot, celery, green pepper, onion
  • and parsnip in oil for 3 minutes or until crisp-tender. Add the
  • broth, chicken, savory, garlic, salt and pepper. Bring to a boil.
  • Reduce heat; cover and simmer for 15 minutes or until chicken is no
  • longer pink.
  • Remove chicken from broth. When cool enough to handle, remove meat
  • from bones and cut into bite-size pieces. Discard bones. Add chicken
  • and rice to soup; heat through. Yield: 5 servings.
Nutritional Facts: 1 cup equals 213 calories, 9 g fat (2 g saturated fat), 65 mg cholesterol, 983 mg sodium,

2 of 2

Wild Rice Chicken Soup (continued)

Nutritional Facts: 12 g carbohydrate, 1 g fiber, 19 g protein.