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Healthy Chicken and Wild Rice Soup Bowl topped with parsley

Healthy Chicken and Wild Rice Soup

Herbs and Flour
This Healthy Chicken and Wild Rice Soup is made without butter or heavy cream, but has all the creamy comforting goodness you crave!
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Soups
Cuisine American
Servings 8 servings
Calories 242 kcal


  • 3 medium carrots diced
  • 2 celery stalks diced
  • 1 small onion diced
  • 2 tablespoons olive oil
  • 1 1/2 cups wild rice rinsed
  • 3 cups chicken cooked, chopped
  • 1 teaspoon poultry spice
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 6 cups chicken broth or bone both
  • 1 cup spinach chopped
  • 1 tablespoon parsley finely chopped
  • 2 cups milk
  • salt and pepper, to taste


  • Chop the carrots, celery and onion into small pieces. Heat the olive oil in a large soup pot or a dutch oven. Add the vegetables and saute until they begin to soften, about 5 minutes.
  • Add the rinsed rice, poultry seasoning, thyme and bay leaf. Saute for 2 minutes. Add the broth and bring to a boil on high heat. Once boiling, lower heat to medium-high and let cook for approximately 30 minutes.
  • Stir in the chopped chicken and continue to cook until the rice is fully cooked, about 15 minutes. Add more water if needed.
  • Add the spinach, parsley and milk and let simmer for 5 more minutes. Remove from heat and season with salt and pepper as needed. Remove bay leaf before serving.


Calories: 242kcalCarbohydrates: 29gProtein: 11gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 21mgSodium: 708mgPotassium: 501mgFiber: 3gSugar: 5gVitamin A: 4360IUVitamin C: 16mgCalcium: 104mgIron: 1mg
Keyword chicken and rice, chicken soup, comfort food, creamy soup, leftover chicken, leftover turkey, rotisserie chicken, soup, stew
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