This Weight Watchers Wild Rice Chicken Soup is a healthy and comforting meal in a bowl, all for 2 Points! It’s creamy, loaded with nutritious veggies, and packed with protein, making it a perfect one-pot meal for weeknight dinners or weekly meal prep.
The ingredients are simple and the recipe versatile, so swap out the veggies and herbs for what you have on hand. For more easy home cooking ideas, browse our many low-point Weight Watchers dinner recipes!
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Recipe Overview
- Serving Size: 500 g
- Number of Servings: 6
- Time to Cook: 45 minutes.
- 2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients in Wild Rice Chicken Soup
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- 1 teaspoon oil (5 ml)
- 1 large white onion, diced (200 g)
- 2 celery stalks, finely chopped (100 g)
- 3 carrots, sliced into rounds (180 g)
- 2 garlic cloves, minced
- 1 raw chicken breast (about 250 g)
- 4 cups chicken broth (960 ml)
- ½ cup wild rice (80 g)
- 1 cup skim milk (240 ml)
- 1 tablespoon cornstarch (8 g)
- 1 bay leaf
- 1 cup peas (80 g)
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions for making Wild Rice Chicken Soup
- Sauté the aromatics: Heat the oil in a large pot over medium heat. Add the diced onion, chopped celery, sliced carrots, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables soften slightly and the onion turns translucent.
- Sear the chicken: Push the vegetables to one side of the pot and place the raw chicken breast in the empty space. Sear for about 2 minutes per side until lightly browned.
- Add the broth and cook the chicken: Pour in the chicken broth, add the bay leaf, salt, and black pepper, and stir well. Bring to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the chicken is fully cooked and tender.
- Cook the wild rice separately: While the chicken simmers, cook the wild rice in a separate pot according to the package instructions until tender. Drain any excess water and set aside.
- Shred the chicken and return it to the pot: Once the chicken is cooked, remove it from the pot, shred it with two forks, and return it to the soup.
- Thicken the soup and add the rice: In a small bowl, dissolve the cornstarch in the skim milk, then slowly stir the mixture into the soup. Let it simmer for another 5–10 minutes, allowing it to thicken slightly. Finally, stir in the cooked wild rice, peas and let everything heat through before serving.
- Finish and serve: Remove the bay leaf, ladle the soup into bowls, and garnish with fresh cilantro. Serve hot.
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Tips and Tricks Section for Making Wild Rice Chicken Soup
Preparing chicken soup is almost intuitive, and this one is no exception. Just keep these simple tips in mind to further enhance the final result—if that’s even possible.
- Instant Pot, a Slow Cooker, or Stovetop: All cooking methods work well for this recipe, but I must highlight that slow cooking significantly improves the consistency.
- Cooked Chicken: If you don’t have raw chicken, you can use rotisserie chicken and cook it directly in the broth. The result is very similar.
- Freezer Friendly: This soup freezes very well. When thawed and reheated in a pot with a splash of milk, it tastes just like freshly made.
- Shortcuts: Although I prefer homemade broth, you can use powdered chicken bouillon—it’s a lifesaver for busy moments in the kitchen. The same goes for vegetables: a bag of frozen vegetables will work wonderfully.
- Thickener: I used cornstarch dissolved in cold liquid milk to slightly thicken the soup and give it a creamier texture. However, if you prefer a different method, you can add a tablespoon of butter while sautéing the vegetables and sprinkle two tablespoons of wheat flour on top. This will give the soup a velvety texture.
Related Recipes
Wild Rice Chicken Soup
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Clik here to view.![Creamy and nourishing Wild Rice Chicken Soup in a bowl with a piece of bread.]()
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A creamy and nourishing Weight Watchers soup recipe.
Ingredients
- 1 teaspoon oil, 5 ml
- 1 large white onion, diced (200 g)
- 2 celery stalks, finely chopped (100 g)
- 3 carrots, sliced into rounds (180 g)
- 2 garlic cloves, minced
- 1 raw chicken breast, about 250 g
- 4 cups chicken broth, 960 ml
- ½ cup wild rice, 80 g
- 1 cup skim milk, 240 ml
- 1 tablespoon cornstarch, 8 g
- 1 bay leaf
- 1 cup peas, 80 g
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté the aromatics: Heat the oil in a large pot over medium heat. Add the diced onion, chopped celery, sliced carrots, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables soften slightly and the onion turns translucent.
- Sear the chicken: Push the vegetables to one side of the pot and place the raw chicken breast in the empty space. Sear for about 2 minutes per side until lightly browned.
- Add the broth and cook the chicken: Pour in the chicken broth, add the bay leaf, salt, and black pepper, and stir well. Bring to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the chicken is fully cooked and tender.
- Cook the wild rice separately: While the chicken simmers, cook the wild rice in a separate pot according to the package instructions until tender. Drain any excess water and set aside.
- Shred the chicken and return it to the pot: Once the chicken is cooked, remove it from the pot, shred it with two forks, and return it to the soup.
- Thicken the soup and add the rice: In a small bowl, dissolve the cornstarch in the skim milk, then slowly stir the mixture into the soup. Let it simmer for another 5–10 minutes, allowing it to thicken slightly. Finally, stir in the cooked wild rice, peas and let everything heat through before serving.
- Finish and serve: Remove the bay leaf, ladle the soup into bowls, and garnish with fresh cilantro. Serve hot.
Notes
Just 2 WW Points per serving.
Nutrition
Serving: 536gCalories: 235kcalCarbohydrates: 19gProtein: 18gFat: 10gSaturated Fat: 2.7gCholesterol: 36mgSodium: 1194mgPotassium: 761mgFiber: 3.3gSugar: 6.5gCalcium: 126mgIron: 0.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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