One Pot Wild Rice Soup is the perfect way to enjoy wild rice soup quickly and without making a bunch of dishes. You can have this soup ready in under 1 hour! This is also a lightened version of wild rice soup that uses only 2 tablespoons of butter and has no heavy cream! You won’t even miss it!
Ahh Monday again! How was your Halloween weekend? Mine was very low key. I stayed home to hand out candy to Trick-or-Treaters. Normally we get a ton…this year, only 11. Yup, that’s it. 11. Needless to say my students will be happy because I am bringing a ton of candy to school today. The highlight was our friends Travis and Deanna bringing over their little boys. Rylan is 3 and was dressed up as a cute little skeleton. I got to take him to a few houses. The baby, Rocco, came along too. He’s just a few weeks old. So freaking adorable!
With the start of another week I am always thinking about what I can make for dinner that is easy. My One Pot Wild Rice Soup takes less than an hour so you could make it on a weeknight. It is also perfect to make on the weekend so you are all prepped for the week. Soup freezes well so if you are feeling particularly ambitious…double the batch and freeze a bunch.
You can have 2 cups of this soup for 360 calories and only 8 grams of fat! Most wild rice soups are at least twice that amount of fat. With over 30 grams of protein per serving you will stay full! Now, I love an indulgent soup too, but it is nice to keep things light as much as possible.
Enjoy and have a wonderful week!
- 1 pack of chicken breasts (16-20 oz pack)
- 1 tbsp oil
- 4 cups unsalted chicken stock
- 2 cups nonfat milk
- 3 tbsp gluten free flour
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 1½ cups carrot, thinly sliced into discs
- 1½ cups celery, thinly sliced
- 3 cloves minced garlic
- 2 cups brown rice (buy the microwaveable pack that is already cooked)
- 3 cups wild rice (I buy Canoe brand in the can, already cooked)
- Start by prepping all of your veggies. Mince garlic. Dice the onion. Slice the carrot into rounds. Slice the celery into half moons. Set aside.
- Cut your chicken into small cubes.
- In a large pot or dutch oven, heat 1 tbsp of oil on medium to medium high heat.
- Add the chicken and cook 5-7 minutes until no pink is visible.
- Leave heat on medium to medium high and add in carrots, celery, onions, and garlic. Saute for 2-3 minutes.
- Add butter to the chicken and veggies. When melted, sprinkle the flour over the chicken and veggies.
- Stir for 1-2 minutes.
- Pour in about 1 cup of the chicken stock and stir until is comes to a bubble and thickens.
- Add the rest of the stock and bring to a boil until it begins to thicken slightly.
- Stir in the milk. (You can let the milk sit out to get to room temp while you prep everything else)
- Bring the soup back up to a boil then stir constantly for about 3 minutes.
- Add in all of the rice and reduce heat to low. Let simmer for about 5-10 minutes and it is ready to serve.