Chicken and Wild Rice Soup
As the air shifts and the days start to cool, I always find myself craving grounding, hearty meals—and soup is at the top of that list. To be honest, I take a break from making soups in the summer, but the moment September hits, I’m ready to roll with the seasons again. There’s something so comforting about a big pot simmering on the stove—it feels like both nourishment and self-care. Plus, soups are the ultimate meal prep win: one pot of goodness that can last you all week.
This Chicken + Wild Rice Soup is one of my forever staples. I first created it years ago when I was navigating gut issues and needed something simple, soothing, and low-FODMAP friendly. It checked every box: easy to digest, protein-rich, satisfying, and delicious. The best part? Even my boyfriend, who doesn’t deal with digestive concerns, loves this soup purely for the flavor.
It’s packed with protein from shredded chicken, fiber-rich wild rice and veggies, and a cozy depth of flavor from broth and herbs. It’s simple, nourishing, and leaves you feeling full—not like those skimpy soups that are all broth and no substance. Whether you’re making it for gut health, weekly meal prep, or just because you want something warm and grounding, this soup is truly a go-to.
Chicken + Wild Rice Soup: Cozy, Nourishing, and Meal Prep Friendly
Recipe
Servings: 6–8 (about 1–1.5 cups per serving)
Ingredients:
1 rotisserie chicken breast, shredded (skin removed)
1 cup wild rice (dry)
2 cups green beans, chopped
4 carrots, peeled and diced
3 celery stalks, diced
1 cup green onions, chopped (green tops only for low FODMAP)
2 (32 fl oz) boxes chicken broth
3 tsp Italian seasoning
2 tbsp olive oil
Sea salt + black pepper, to taste
Directions
Prep the veggies: Wash and chop carrots, celery, green beans, and green onions.
Sauté: Heat olive oil in a large skillet over medium heat. Sauté veggies for about 10 minutes, seasoning lightly with sea salt.
Broth base: Pour chicken broth into a large soup pot and bring to a boil. Add sautéed veggies and Italian seasoning. Let boil for a few minutes, then reduce to a simmer.
Cook rice: In a separate pot, cook 1 cup wild rice with 2 cups water, a pinch of sea salt, and a drizzle of oil. Cook until tender.
Shred chicken: While rice cooks, shred the rotisserie chicken breast.
Combine: Add cooked rice and shredded chicken to the soup pot. Simmer another 10–20 minutes until veggies are tender and flavors meld.
Season: Taste and adjust with sea salt, black pepper, and more Italian seasoning if desired.
Tips & Tricks
✨ Choose organic chicken when possible—it’s better for your gut, hormones and better quality.
✨ Wash veggies well—soak in water with a sprinkle of baking soda or organic veggie wash, then dry before chopping.
✨ Meal prep friendly: Stays good in the fridge all week and freezes beautifully.
Serving Ideas
Serve as a main meal, cozy lunch, or light starter.
Pair with gluten-free crackers (Mary’s Gone Crackers, Simple Mills) or toasted sourdough from a local bakery like Pain D’Avignon or Hearth Artisan.
Add a side salad or sandwich for a heartier plate.
💌 I’d love to hear your thoughts if you make this soup—enjoy every cozy spoonful!