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Creamy and nourishing Wild Rice Chicken Soup in a bowl with a piece of bread.
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Wild Rice Chicken Soup

A creamy and nourishing Weight Watchers soup recipe.
Total Time45 minutes
Course: Soup
Cuisine: American
Keyword: Wild Rice and Chicken Soup
Servings: 6

Ingredients

  • 1 teaspoon oil 5 ml
  • 1 large white onion diced (200 g)
  • 2 celery stalks finely chopped (100 g)
  • 3 carrots sliced into rounds (180 g)
  • 2 garlic cloves minced
  • 1 raw chicken breast about 250 g
  • 4 cups chicken broth 960 ml
  • ½ cup wild rice 80 g
  • 1 cup skim milk 240 ml
  • 1 tablespoon cornstarch 8 g
  • 1 bay leaf
  • 1 cup peas 80 g
  • Salt and black pepper to taste
  • Fresh cilantro for garnish

Instructions

  • Sauté the aromatics: Heat the oil in a large pot over medium heat. Add the diced onion, chopped celery, sliced carrots, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables soften slightly and the onion turns translucent.
  • Sear the chicken: Push the vegetables to one side of the pot and place the raw chicken breast in the empty space. Sear for about 2 minutes per side until lightly browned.
  • Add the broth and cook the chicken: Pour in the chicken broth, add the bay leaf, salt, and black pepper, and stir well. Bring to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the chicken is fully cooked and tender.
  • Cook the wild rice separately: While the chicken simmers, cook the wild rice in a separate pot according to the package instructions until tender. Drain any excess water and set aside.
  • Shred the chicken and return it to the pot: Once the chicken is cooked, remove it from the pot, shred it with two forks, and return it to the soup.
  • Thicken the soup and add the rice: In a small bowl, dissolve the cornstarch in the skim milk, then slowly stir the mixture into the soup. Let it simmer for another 5–10 minutes, allowing it to thicken slightly. Finally, stir in the cooked wild rice, peas and let everything heat through before serving.
  • Finish and serve: Remove the bay leaf, ladle the soup into bowls, and garnish with fresh cilantro. Serve hot.

Notes

Just 2 WW Points per serving. 

Nutrition

Serving: 536g | Calories: 235kcal | Carbohydrates: 19g | Protein: 18g | Fat: 10g | Saturated Fat: 2.7g | Cholesterol: 36mg | Sodium: 1194mg | Potassium: 761mg | Fiber: 3.3g | Sugar: 6.5g | Calcium: 126mg | Iron: 0.9mg