Healthy Life Virginia offers news and notes to improve your body, mind and spirit.

RSS feed of this blog

Chicken soup with wild rice

This recipe comes from dietitian Jennifer Motl, who adapted it from one in the cookbook “Fix-It and Forget-It Lightly,” which features low-fat meals, by Phyllis Pellman Good. Motl said the soup is  ”deliciously savory and can be made in slow-cooker or on stovetop. The toasted almonds on top add a special flavor. With protein, a whole grain and veggies, this soup can be a meal in itself. Or pair a cup of hot soup with a sandwich and a pear for a satisfying meal.”

Serves 6.


  • 6 boneless, skinless chicken thighs, chopped into bite-size pieces
  • ½ cup wild rice
  • 6 cups low-sodium chicken stock
  • 1 bay leaf
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • ½ pound winter squash or carrots, peeled and chopped into ½-inch pieces
  • ½ cup sliced almonds


  • If using slow-cooker, place chicken in bottom. Add all other ingredients except almonds. Cover and cook on low heat for 6 to 8 hours. Then see instructions below on toasting almonds.
  • If cooking on stove top, add all ingredients except almonds to stock pot. Cover, bring to boil. Reduce heat and simmer 45 minutes or until rice is tender.
  • Meanwhile, toast the almonds: Heat a frying pan over medium-low heat for 1 minute. Add almonds, shaking pan every 30 seconds to prevent burning. After 3 to 5 minutes, when almonds are fragrant, transfer them to a small bowl.
  • Serve soup hot and topped with a teaspoon of toasted almonds.


Comments guidelines

1. Be respectful. No personal attacks.
2. Please avoid offensive, vulgar, abusive, hateful or defamatory language.
3. Read and follow THE RULES.
4. Please notify us by flagging posts that are inappropriate.

Posts that include links, and posts from users with unverified e-mail addresses may take longer to appear.