Growing up, my mom would always make chicken and wild rice soup whenever I was sick—it was the ultimate comfort food. Now that I’m allergic to chicken, I can’t make that same nostalgic dish for myself, but I still crave something hearty and warm when I’m feeling under the weather. So here’s my twist on that childhood favorite—this Beef and Wild Rice Soup. As I sit here sniffling while writing this, I can confirm it still hits the spot.
I know, I know—I always cook with beef. But that’s what my body thrives on, and when I need to reset, I stick to what makes me feel my best. My beef is grass-fed, grass-finished from Whole Foods, and all my produce and ingredients are organic and gluten-free—because quality matters, especially when I’m focused on nourishment.
2 lbs Grass-Fed, Grass-Finished Beef
5 cups Beef Bone Broth
3/4 cup Wild Rice
1 small Yellow Squash
1 1/2 cups Mushrooms, sliced
3 cups Spinach, chopped
1 medium Carrot, diced
1 Celery stalk, diced
1 1/2 tbsp Apple Cider Vinegar
1 tsp Rosemary
1 tsp Thyme
1/2 tsp Smoked Paprika
1 tbsp Coconut Aminos (optional)
1 1/2 tbsp Avocado Oil or Butter
Brown the Beef – Heat avocado oil or butter in a large pot over medium heat. Add the beef and cook until browned. Drain excess fat if needed.
Sauté the Veggies – Toss in carrots, celery, and mushrooms, and cook until softened. Stir in herbs and seasonings.
Simmer the Soup – Add wild rice, broth, and water. Bring to a boil, then reduce heat and simmer for 45–50 minutes until the rice is tender.
Add Final Ingredients – Stir in yellow squash, spinach, and apple cider vinegar in the last 5–10 minutes of cooking.
Finish & Serve – Adjust seasoning, stir in coconut aminos (if using), and enjoy!
As a functional nutrition coach, I’m all about meals that actually make you feel good. This soup isn’t just delicious; it’s a little powerhouse of wellness:
Beef fuels recovery with protein and iron, keeping you strong and energized.
Bone broth is like a magic elixir for gut health and overall resilience.
Wild rice keeps you full and steady with fiber and slow-burning energy.
Squash, mushrooms, and spinach bring a ton of vitamins and minerals to the party.
Apple cider vinegar helps with digestion and balances out the richness.
Herbs & spices? They’re not just for flavor—they help fight inflammation, too.
Estimated for 6 servings
Calories: 425 cal
Protein: 38g
Carbohydrates: 20g
Fats: 22g
You know those meals that just hit differently when you’re trying to reset? This is one of them. It’s easy, it’s comforting, and it’s packed with everything your body actually wants when you’re running on fumes.
With both of us feeling a little off and gearing up for another round of travel, this soup was exactly what we needed. If you need a meal that makes you feel cozy, well-fed, and ready to tackle whatever’s next, this one’s for you.
