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Heart-Healthy Chicken & Wild Rice Soup

Make a double batch and portion into containers for quick lunches or easy dinners during the week.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Protein & Grains
  • 1 ½ cups cooked chicken breast shredded or diced
  • 1 cup cooked wild rice
Vegetables
  • 1 small onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 2 cloves garlic minced
Base
  • 4 cups low-sodium chicken broth
  • 1 cup unsweetened almond milk
Healthy Fats
  • 1 –2 tbsp olive oil
Creamy Finish
  • ½ cup plain nonfat Greek yogurt
Seasonings
  • ½ tsp dried thyme
  • ½ tsp black pepper
  • Salt to taste add at the end

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
  3. Stir in garlic and cook for 1 minute.
  4. Pour in chicken broth and add cooked wild rice.
  5. Bring to a gentle simmer.
  6. Stir in cooked chicken, thyme, and pepper.
  7. Simmer for 10–15 minutes.
  8. Add almond milk and heat through (do not boil).
  9. Reduce heat to low and slowly stir in Greek yogurt until smooth.
  10. Taste and adjust salt if needed.

Notes

Heart-Healthy Notes

  • Uses olive oil instead of butter
  • Replaces heavy cream with almond milk and Greek yogurt
  • Uses low-sodium broth
  • Includes fiber-rich vegetables and whole grain wild rice

🔄 Variations

  • Add spinach or kale for extra greens
  • Substitute turkey for chicken
  • Use brown rice if wild rice isn’t available

🧊 Storage

  • Refrigerate up to 4 days
  • Freeze up to 2 months
  • For best texture, add Greek yogurt after reheating if freezing

🧠 Meal Planning Tip

Make a double batch and portion into containers for quick lunches or easy dinners during the week.