Cream of Chicken & Wild Rice Soup with a Healthier Twist
This is a copycat recipe of Paneras Cream of Chicken and Wild Rice Soup with a healthy twise. Using high-protein and low-fat ingredients.
Ingredients
Main Ingredients
- 1lbof shredded or diced cooked chicken thighs or breast.
- 1 1/2cupwild rice blend, cooked
- 1piecemedium onion, diced
- 3clovegarlic, minced
- 2piecemedium carrots, diced
- 2piececelery stalks, diced
- 4cupschicken bone broth
- 1cupunsweetened plain almond milk
- 1cupnonfat Greek yogurt
- 1tbspcornstarch
- 1tspthyme
- 1tspparsley
- 1tsppaprika
- 1/2tspblack pepper
- 1/2tspsalt
How to make Cream of Chicken & Wild Rice Soup with a Healthier Twist
Cook the Aromatics
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 4 minutes. Then add garlice for 1 additional minute, stirring frequently.
Add Broth and Spices
Stir in the chicken broth, thyme, parsley, paprika, and black pepper. Bring to a simmer.
Add Wild Rice
Stir in the cooked wild rice. Let it simmer for 5-7 minutes to absorb the flavors.
Add Chicken
Stir in the shredded chicken and let it heat through.
Create the Cream Base
In a small bowl, mix the Greek yogurt, almond milk, and cornstarch until smooth. Gradually whisk it into the soup. Cook for another 5-7 minutes until thickened.
Taste and Adjust
Add salt and adjust seasonings to taste. Simmer until the soup is creamy and heated through.
Tips & Tricks
For a thicker soup, add more cornstarch or let it simmer longer.
Use fresh herbs for a more vibrant flavor.
You could cook the chicken in the soup if you wanted to. I prefer to airfry before hand. You could also fry in skillet, bake in oven, or use rotisserie chicken.
If you want to airfry your chicken, I cook for 6 minutes each side at 400° F (until internal temperature reaches 165 degrees). Seasoned with garlic salt and pepper.
Abigail Zysk
(@poultryraptor)
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