Hearty Salmon and Wild Rice Soup in a Hurry
Cozy Up with Salmon and Wild Rice Soup: A Hearty & Flavorful Delight!
As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. And this Salmon and Wild Rice Soup is exactly what you need! Packed with flavor, healthy ingredients, and ready in just 30 minutes, it’s the perfect weeknight meal or a cozy weekend treat.
This isn’t your average soup. The combination of flaky salmon, nutty wild rice, and vibrant vegetables creates a truly satisfying experience. We’ve kept it simple and straightforward, so even beginner cooks can create a restaurant-quality soup in their own kitchen.
What makes this Salmon and Wild Rice Soup special?
- Quick & Easy: Ready in under 30 minutes – perfect for busy schedules.
- Healthy & Nutritious: Loaded with omega-3s from the salmon, fiber from the wild rice, and vitamins from the vegetables.
- Flavorful: The combination of herbs, tomatoes, and salmon creates a delicious and balanced flavor profile.
- Versatile: Easily customizable – add your favorite vegetables or a squeeze of lemon juice for extra brightness.
Tips for the Best Soup:
- Don’t overcook the salmon: It should be flaky but still moist. Adding it towards the end of the cooking process ensures it doesn’t dry out.
- Use good quality broth: The broth is the base of the soup, so choose a flavorful, low-sodium option.
- Fresh herbs make a difference: While dried basil and oregano are great, a sprinkle of fresh basil at the end adds a burst of freshness.
- Adjust the seasoning: Taste the soup and adjust the salt and pepper to your liking.
Serving Suggestions:
Serve this Salmon and Wild Rice Soup with a crusty bread for dipping, or a side salad for a complete meal. It’s also great for meal prepping – leftovers taste even better the next day!
Frequently Asked Questions
Q: Can I use a different type of rice?
A: While Minute® Ready to Serve Brown and Wild Rice is recommended for convenience, you can use other types of rice. Just be sure to adjust the cooking time accordingly.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add your favorite vegetables, such as spinach, kale, or mushrooms.
Q: Can I use canned salmon instead of fresh?
A: Yes, you can use canned salmon. Just be sure to drain it well and remove any bones.
Q: Is this soup gluten-free?
A: Yes, this soup is naturally gluten-free.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup. Allow it to cool completely before transferring it to an airtight container. It’s best to freeze it without the Parmesan cheese and add it when reheating.
Enjoy this comforting and flavorful Salmon and Wild Rice Soup – it’s a guaranteed crowd-pleaser!
Salmon and Wild Rice Soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 4 cloves garlic minced
- 2 medium carrots chopped
- 2 medium stalks celery chopped
- 1 28-ounce can diced tomatoes undrained
- 2 15-ounce cans chicken broth low sodium and low fat
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon coarse ground pepper
- ¼ cup fresh basil chopped
- 10 5-ounce cans pink salmon drained
- 2 cups Minute® Ready to Serve Brown and Wild Rice
- 2 cups broccoli florets
- ⅓ cup Parmesan cheese grated
Instructions
- In a large saucepan, heat the olive oil over medium-high heat. Add the onion, carrot, and celery and cook, stirring frequently, until just tender, 5 to 7 minutes. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds.
- Add the diced tomatoes, broth, oregano, pepper, and basil, and bring to a boil.
- Reduce the heat and let simmer for 10 minutes.
- Add the salmon, rice, and broccoli; stir; Cook for 5 minutes.
- To serve, ladle the soup into bowls and top each with 1 tablespoon Parmesan and chopped fresh basil.
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