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Hearty Salmon and Wild Rice Soup in a Hurry - A comforting, wholesome, and hearty soup with broccoli, onion, celery, carrot, salmon, and brown and wild rice in 30 minutes!
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5 from 1 vote

Hearty Salmon and Wild Rice Soup in a Hurry

Believe it or not, this delicious soup takes 30 minutes to make—but you can certainly simmer it for longer if you want.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Keyword: 30 minute meal, easy soup recipe, rice and salmon recipe, salmon and wild rice soup
Servings: 6 Servings
Calories: 284kcal
Author: Andie Mitchell

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 4 garlic cloves minced
  • 2 medium carrots chopped
  • 2 medium stalks celery chopped
  • 1 28-ounce can diced tomatoes, undrained
  • 2 15-ounce cans low sodium and low fat chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon coarse ground pepper
  • ¼ cup chopped fresh basil plus more for serving
  • 10 oz 5-ounce EZ-Open cans Chicken of the Sea® Pink Salmon, drained
  • 2 cups Minute® Ready to Serve Brown and Wild Rice
  • 2 cups broccoli florets
  • ⅓ cup grated Parmesan cheese

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.

Nutrition

Calories: 284kcal | Carbohydrates: 32g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Fiber: 6g | Sugar: 5g