Chicken Soup with Wild Rice & White Beans

Classic chicken soup, but instead of noodles add wild rice and white beans for some extra protein goodness.

If you want to switch up your classic chicken soup with noodles, but want the similar flavors and feel, try this recipe! It’s such a yummy delicious comfort food that everyone will love. Plus, it’s so easy to make, you’ll find yourself wanting to throw it together every week.

The texture from the beans and rice make every spoonful of this soup absolutely wonderful. I love the pops of the beans and tiny slivers of rice!

You’ll start by sautéing the vegetables until softened. Then you’ll add in the stock, water, chicken and bay leaf. Let that simmer until the flavors come together nicely. Add the beans and cook briefly, then stir in the wild rice and sprinkle with dill to serve.

Ingredient Notes:

• Rotisserie Chicken – I like to use rotisserie chicken because it makes this soup even easier to throw together. But you can use uncooked chicken as well. For 4 servings, use a half chicken (1 breast bone-in, 1 leg bone-in, 1 thigh bone-in, and you can even use 1 wing bone-in). Add pieces when adding the stock. Remove from soup after simmering for an hour and shred meat. Add it to chicken soup and continue with recipe.
• Cannellini Beans – If you prefer to use another type of bean, like kidney, chickpeas, or black beans, that works too! If you want to use dried beans and cook them from scratch, then add them to the soup, go right ahead.
• Wild Rice Blend – I like this one, which you can also find at Whole Foods and other grocery stores. But you can use any type of cooked rice you’d like if you don’t like a wild rice blend.
• Fresh Dill – If you don’t love dill, you can use fresh chives or parsley instead!

Chicken Soup with Wild Rice & White Beans

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main Course, Soup

Cuisine American

Servings 4

Equipment

• Cheesecloth (optional – can just add the chicken bones to the soup and fish them out with tongs)
• 1 Large Pot

Ingredients

  

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• Avocado oil
• 2 stalks celery halved lengthwise and thinly sliced crosswise
• 1 large carrot peeled, trimmed, halved, and thinly sliced
• ½ yellow onion peeled and diced
• Kosher salt
• 2 cloves garlic minced
• 1 quart chicken stock
• 1 quart water
• ½ rotisserie chicken skin removed and discarded, meat shredded, bones tied in cheesecloth
• 1 bay leaf
• 1 15 oz. can cannellini beans
• 2 cups cooked wild rice blend
• Freshly ground black pepper
• Fresh dill roughly chopped, to taste

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Instructions

 

• Heat a large drizzle of avocado oil in a large pot over medium heat. Add celery, carrot, and onion and ½ teaspoon Kosher salt and cook, stirring occasionally, for 5-6 minutes, until vegetables are softened. Add garlic and cook, stirring occasionally, for 2 minutes, until fragrant.
• Add stock, water, chicken bones, shredded chicken, and bay leaf. Bring to a boil, then partially cover, reduce heat to low, and simmer for 1 hour.
• Add beans and bring to a boil over medium-high heat. Cook for 5 minutes, until beans are softened. Remove from heat and stir in wild rice. Season generously with Kosher salt and freshly ground black pepper, to taste. Sprinkle in as much fresh dill as you’d like.

Notes

Soup can be stored in airtight containers in the refrigerator for up to 3 days and can be stored in airtight containers in the freezer for up to 6 months. Reheat in a pot on the stove until boiling and season again with Kosher salt, to taste. 

Keyword celiac, easy, Fall, gluten free, healthy, warm, Winter

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