There’s something about a bowl of soup that feels like a cozy hug on a brisk evening. This high protein chicken wild rice soup doesn’t just fill you up—it lingers with a gentle warmth that seeps through the chill. I remember the first time I made it; the kitchen smelled like a blend of earthy herbs and roasted garlic, while the wild rice simmered patiently. I got distracted halfway through—maybe by a phone call or just the quiet hum of the house—and almost overcooked the rice, but that little hiccup didn’t ruin the experience. The tender chicken chunks swimming in the broth, the bright green spinach wilting just right, and the subtle creaminess of Greek yogurt stirred in at the end made it all worthwhile. It was the kind of meal that invited me to pause, slow down, and savor every spoonful.
- Hearty and nourishing, packed with protein from chicken and Greek yogurt.
- Wild rice adds a rustic texture that makes each bite interesting.
- It’s simple—and that’s kind of the point; no fuss, just comfort.
- Fresh spinach brightens the soup without overwhelming it.
- Not a quick fix—takes some time to simmer, but worth every minute.
Even if you’re new to making soups like this, it’s forgiving enough to let you experiment a little without stress.
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High Protein Chicken Wild Rice Soup
- Total Time: 60 minutes
- Yield: 6 1x
Description
A hearty and nutritious high protein chicken wild rice soup packed with tender chicken breast, wholesome wild rice, and fresh vegetables, perfect for a comforting and filling meal.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and diced
3 celery stalks, diced
3 garlic cloves, minced
8 cups low sodium chicken broth
1 1/2 cups wild rice, rinsed
2 large chicken breasts, skinless and boneless, cut into 1-inch cubes
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup chopped fresh spinach
1/2 cup plain Greek yogurt
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until vegetables are softened.
Add minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and bring to a boil.
Add the rinsed wild rice to the boiling broth, reduce heat to low, cover, and simmer for 30 minutes.
After 30 minutes, add the cubed chicken breasts, dried thyme, dried rosemary, black pepper, and salt to the pot.
Simmer uncovered for 15 minutes or until the chicken is cooked through and the wild rice is tender.
Stir in the chopped fresh spinach and cook for 2 more minutes until wilted.
Remove the pot from heat and stir in the plain Greek yogurt until fully incorporated.
Serve hot and enjoy your high protein chicken wild rice soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Don’t worry about special equipment—just a big pot and a spoon will do. I like serving this with a crusty slice of bread or a light salad when I’m hungry, but honestly, it’s satisfying on its own. Sometimes I swap the spinach for kale, which adds a bit more chew, or toss in mushrooms for earthiness. I haven’t tried it with different proteins, but chicken works really well here. If you want it creamier, a dollop of sour cream can work instead of Greek yogurt but might change the flavor subtly.
FAQ
Can I make this soup ahead of time? Yes, it keeps well in the fridge for a few days, but avoid freezing it once the yogurt is added—it can separate.
Is wild rice necessary? It’s part of what gives this soup its character, but you can use brown rice if needed, just expect a slightly different texture.
Can I use leftover chicken? Absolutely, just add it toward the end to warm through without overcooking.
What if I don’t have fresh spinach? Frozen spinach works in a pinch, though fresh adds better color and texture.
Warm up your evening with this soup—grab a bowl, dig in, and save it for later when you want that same cozy feeling again.