Normally, chicken wild rice soup is cream based but going broth based saves a step or two and is lighter in the calorie department.  Whether for a quick make ahead weeknight meal or a sit down Sunday supper, this recipe will warm everyone around the table!

Chicken Wild Rice Soup

Serves: at least 6-8 hungry humans


  • 3-4 chicken breast, cooked and diced
  • 2 tbsp. ghee (or butter)
  • 3 large carrots, diced
  • 3 celery stalks, diced
  • 1 onion, peeled and chopped
  • 8 cups chicken broth
  • 1-1/2 cup wild rice


Using a large pot, heat ghee (or butter) over medium heat.  Add carrots, celery, and onions.  Cook, stirring occasionally, until vegetables are tender.  Add all remaining ingredients to the pot.  Bring to a boil.  Once boiling, reduce heat to low, cover, and allow to simmer for 50-60 minutes or until rice is cooked through.

Need a tweak?

On the run?

  • Throw all the ingredients in the crockpot and cook on low for 8 hours.

Going veggie?

  • This recipe is super easy to make vegetarian!  Eliminate chicken and swap chicken broth for vegetable broth.  Feel free to increase portions of vegetables to make soup a bit more hardy.

Picky eaters?

  • Favorite trick is to separate ingredients.  Chicken or rice on a plate by themselves is less intimidating than a soup full of ingredients.
  • Let the kids help with food prep – foods can be smelled or discussed (textures, color, shape, etc.) while spending time together in the kitchen!

Cole Berschback
By: Cole Berschback

Cole is a wife and mom of three. She has been a Registered Dietitian since 2005. Her journey through self-mastery and anchoring herself in her family has been the most important and on-going practice of her life. Cole loves being active with her family, yoga, cooking, and spending time in nature.

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