This creamy chicken and wild rice soup is the ultimate comfort food. Packed with tender chicken, nutty wild rice and a rich, velvety broth, it’s a hearty meal that warms you from the inside out. Paired with a crunchy kale salad tossed in poppyseed dressing, this combo is both satisfying and refreshing.
Best of all, this meal comes together in no time. Simply heat the soup while you toss the salad and dinner is served. Perfect for busy weeknights when you crave something homemade without the fuss.
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Recipe details
Nutrition per serving
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Bring a large pot of water to a boil. Place the soup bag in the pot and cook for 20 minutes. Carefully remove the bag (it will be very hot). Cut one corner with scissors and pour the soup into a serving bowl.
- Microwave alternative: Cut one corner of the bag and pour the soup into a microwave-safe container (do not microwave in the bag). Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high, stirring halfway through, for 5-6 minutes. The container and soup will be very hot.
- For the salad: Empty the contents of the salad kit into a large bowl. Drizzle with as much dressing as you like, then toss to evenly coat.
Recipe Tips
For a thicker soup, let it simmer uncovered for a few minutes after heating.
Add a pinch of red pepper flakes to the soup for a spicy kick.
If you prefer a warm salad, gently sauté the kale mixture for 1-2 minutes before adding dressing.
FAQ
Can I use a different type of rice?
This recipe is designed for wild rice, but you can substitute with a blend of long-grain and wild rice if needed. Keep in mind the texture and cooking time may vary.
How should I store leftovers?
Store the soup and salad separately in airtight containers in the refrigerator. The soup will keep for up to 3 days; the salad is best eaten fresh but can be stored for 1 day.
Can I make this dairy-free?
The soup contains cream and milk, so it is not dairy-free. However, you can look for a dairy-free creamy soup alternative or make your own.
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