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Hearty Poultry Soup Recipe: Simple & Delicious

This cozy poultry soup is packed with shredded chicken, wild rice, fresh vegetables, and a creamy homemade broth, perfect for a comforting meal any day.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1 lb boneless skinless chicken breast
  • 1 tsp salt divided
  • 0.5 tsp ground black pepper divided
  • 2 tbsp olive oil
  • 1 large white onion minced
  • 1 large carrot sliced into half-moons (~1 cup chopped)
  • 1 large green bell pepper diced
  • 2 cloves garlic minced
  • 8 sprigs fresh thyme tied in a bundle
  • 4 cups chicken broth
  • 2 cups kale chopped
  • 3 cups cooked wild rice about 1.5 cups uncooked
  • 1 tbsp Worcestershire sauce
  • 0.5 cup full-fat Greek yogurt
  • 0.25 cup olive oil
  • 0.33 cup white whole wheat flour
  • 1.5 cups 2% milk
  • 1 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp ground black pepper

Instructions
 

Preparation Steps

  • Season chicken breasts with 0.125 teaspoon salt and 0.125 teaspoon pepper.
  • Heat a large Dutch oven over medium-high heat and add 1 tablespoon olive oil.
  • Add chicken breasts to the pot and sear for 2 minutes on each side; remove chicken (do not fully cook).
  • Add another tablespoon of olive oil to the pot, add onion, carrot, and 0.25 teaspoon salt; sauté for 4-5 minutes.
  • Add green pepper, garlic, and remaining salt and pepper; sauté for 3 more minutes.
  • Add chicken breasts back to pot with fresh thyme bundle and chicken broth; ensure chicken is submerged and bring to a boil.
  • Cover pot, reduce heat to low, and simmer soup for 10 minutes.
  • Prepare roux by heating 0.25 cup olive oil over medium-high heat in a separate saucepan.
  • Add flour to olive oil in saucepan and whisk until a paste forms.
  • Slowly whisk milk into the paste, stirring continuously until thickened (4-6 minutes).
  • Remove roux from heat and whisk in garlic powder, salt, and pepper.
  • Remove chicken from pot; shred and set aside.
  • Add kale, cooked wild rice, and Worcestershire sauce to pot; stir until kale wilts.
  • Add Greek yogurt and roux to pot; mix well until combined.
  • Add shredded chicken back into soup, mix, and bring to a simmer until warmed through.
  • Serve hot and enjoy your hearty poultry soup!

Notes

This soup can be made ahead and stored for up to 3 days in the fridge. Reheat gently on stovetop for best results.