by Mia Rigden Board-certified nutritionist, classically trained chef
Every season has a hero recipe that I make on repeat; this is it for me this winter. Hearty, flavorful, and nourishing, this Chicken and Wild Rice Soup just hits the spot. Garlic and ginger are great for combating any seasonal sniffles, and store-bought rotisserie chicken offers an easy no-cook way to add protein. And the best part? It comes together in under an hour but tastes like you’ve been cooking it all day. Pair with Lypo-Spheric® Magnesium L-Threonate and enjoy a relaxing winter evening at home.
Ingredients
- 2 tablespoon extra virgin olive oil
- ½ yellow onion, finely chopped
- 2 garlic cloves, sliced
- 1 thumb-sized piece of ginger, minced
- 2 large carrots, peeled and sliced into rounds
- 4 celery stalks, thinly sliced
- Leaves from 2 stems of fresh thyme
- ½ cup uncooked wild rice, rinsed
- 6–8 cups chicken broth
- 2–3 cups shredded rotisserie chicken
- Juice of 1 lemon
- Salt and pepper to taste
Directions
- Heat a stock pot over medium and warm the olive oil.
- Add the onion, garlic, ginger, carrots, celery and thyme. Season with salt and pepper, and sauté for 3–5 minutes
- Add the rice followed by the broth. Start with 6 cups and add more at the end if needed.
- Bring to a simmer, cover, and lower the heat for 45 minutes or until the rice has cooked.
- Add the chicken, followed by lemon juice. Season to taste and enjoy.
Mia Rigden is a Los Angeles-based board certified nutritionist, trained chef, and the author of The Well Journal (2020) and Foodwise (2023), a comprehensive, encouraging guide to healthy eating with 100 original, nutritionally-balanced and flavor-enriching recipes. Learn more about working with Mia on her website, check out an online course, and follow on Instagram @mia_rigden for science-backed, practical nutrition advice.
