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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings


  • 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.
Nutrition Facts
1 cup: 213 calories, 9g fat (2g saturated fat), 65mg cholesterol, 983mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 19g protein.

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