Dinner Planner – Week of December 9, 2024

dinner collage of nine dishes

For those of you who take my monthly online cooking class, the new December class is up and the recipes are designed to be holiday-worthy! I’ve already taught all these recipes in person and they received rave reviews!!  Just an admin note, I always upload the new class on the 1st of the month, but when the 1st is a holiday or on a weekend, I may upload the class the following day.  

I may or may not be alone on this but I have yet to buy one gift (and I even published a gift guide on Substack!!) nor have I put away all my serving pieces from Thanksgiving.  Send help!! 

Here’s your dinner planner for the week:

Meatless Monday: Quinoa Stuffed Acorn Squash from Vegan Huggs + sauteed swiss chard with dried apricots and pine nuts 

Tuesday: Crunchy Kale Salad Recipe with Almond Vinaigrette with protein of choice (I like rotisserie chicken or roasted salmon)

Wednesday: Porcini, Greens, and Bean Soup + Parmesan biscuits from Leite’s Culinaria

Thursday: Tasty turkey burgers + Grain-Free Cauliflower Tabbouleh 

Friday: Chicken adobo, steamed rice, garlicky broccoli  

Saturday brunch: Slow cooker apple pie steel cut oats + vanilla and chocolate chia seed pudding (I’m doing the vanilla) 

Sunday: Cod Acqua Pazza + Radicchio Salad with Olives and Parmesan

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Dinner Planner – Week of December 2, 2024

collage of nine images of entrees, sides, and breakfast ready to eat

I hope you all had a lovely Thanksgiving! I had a great time with my daughters and Anna’s fiance. Definitely missed Mr. Picky, but my family on the East coast took good care of him. 🙂 It was such a joy for me to see all your creations on Instagram for those of you who tagged me – thank you!!  If you have a minute, I would love it if you would leave any comments or feedback on the website under any recipes you tried.  Ok, onto the next – holiday shopping! 

Here’s your dinner planner for the week:

Meatless Monday: Vegan Lentil Shepherd’s Pie (you can use leftover mashed potatoes if you have any) + a green salad 

Tuesday: Greek Sheet Pan Chicken with Lemon and Potatoes + sauteed cabbage 

Wednesday: Quick Asian-Inspired Tangerine Chicken, Black Rice Salad with Edamame (or keep it easy and just do steamed black rice), steamed carrots 

Thursday: Turkey and brown rice stuffed bell peppers, big chopped salad with everyday salad dressing #2

Friday: Garlic Salmon with Butter and Lemon from Well Plated by Erin + Basmati rice with roasted cauliflower 

Saturday brunch: Whole Grain Pear-Cranberry Buckle + scrambled eggs with spinach 

Sunday: Onion-braised grass-fed beef brisket, egg noodles, roasted brussels sprouts

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Dinner Planner – Week of November 25, 2024

collage of nine dishes ready to eat

Hi Friends!  We’re in the Thanksgiving home stretch!  I hope you’re excited, organized, and looking forward to a beautiful holiday with loved ones.  Don’t go for perfection or bite off more than you can chew (so to speak).  Ask for help, prep in advance, don’t stress, and roll with the punches if something doesn’t go according to plan.  See Monday’s Substack newsletter for my exact timeline for Thanksgiving day.

Here’s your dinner planner for the week: 


Meatless Monday: Chipotle Cauliflower Tacos, refried beans, Guacamole and baked tortilla chips

Tuesday: Slow cooker white bean soup with sausage and collard greens 

Wednesday: Easy One-Pot Pasta recipe From My Bowl, I’ll add either cubed smoked mozzarella or some cooked chickpeas or both!

Thursday: Happy Thanksgiving! If you’re still searching for recipes and tips, my Thanksgiving e-book is here.

Friday: Thanksgiving Leftovers Reuben Wrap, Leftover Mashed Potato Croquettes, any vegetables you have left or broccoli. If you are feeling like you want something lighter, my Thanksgiving Leftovers Salad with Cranberry Sauce Vinaigrette!

Saturday brunch: Leftover Stuffing and Egg Bake + yogurt with berries 

Sunday: Any leftover meat you have or roasted chicken, The Best Root Vegetable Gratin, sautéed spinach

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Dinner Planner – Week of November 18, 2024

weekly planner of 9 dishes ready to eat

I’ve been getting busy prepping for Thanksgiving!  15 minutes here and there adds up to a lot of help on the big day.  If you are feeling like you are not well organized yet for Thanksgiving, my Thanksgiving e-book is a LIFE-SAVER!  No scouring my site for every recipe or searching for trouble-shooting turkey tips.  It’s all in one handy PDF and it’s only $15.  A few of you have asked me if I am doing a gift guide this year and yes, I am planning on it for the Monday after Thanksgiving! 

Here is your dinner planner for the week:

Meatless Monday: Cozy Roasted Butternut Squash and Apple Soup + Fall Market Salad with Pomegranate Vinaigrette and Savory Granola

Tuesday: Quinoa and Jicama Salad with Avocado Dressing + rotisserie chicken (or any protein that you choose)

Wednesday: Parmesan Baked Tofu (I’m going to skip the cherry tomatoes) + Roasted Fall Vegetables with Italian Agrodolce

Thursday: Quick and Easy Pistachio Crusted Salmon, Crunchy Kale Salad Recipe with Almond Vinaigrette, roasted carrots 

Friday: Minestrone Soup from Love & Lemons (I might add precooked or browned sausage to this) + Cornbread (with quinoa!)

Saturday brunch: Individual baked oatmeal cups, Pumpkin Spice Yerba Mate Latte, and fruit 

Sunday: Turkey Bolognese Spaghetti Squash Casserole, roasted cauliflower, Sweet Potato Brownies (for a sweet treat!) 

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Dinner Planner – Week of November 11, 2024

dinner planner with 9 images of ready to eat meals

I used to post my weekly to-do list for Thanksgiving on my site, but now I’m putting it all in my Substack newsletter. Not to sound like a broken record BUT the sooner you commit to a menu, the sooner you can start prepping ahead.  I do most of my grocery shopping for Thanksgiving THIS week.  You can buy canned goods, frozen items, spices, baking supplies, nuts and dried fruit, winter squashes, sparkling water and booze, even butter, and many dairy products.  Now is also a good time to get your knives sharpened and check your serving pieces.  If you need a guidebook to help you figure out which recipes to include in your Thanksgiving menu, troubleshooting tips, how to plan your timeline and more, you can order my Thanksgiving e-book here!

Here’s your dinner planner for the week:

Meatless Monday: Split Pea and Barley Soup, Thanksgiving Salad with Homemade Pomegranate Vinaigrette

Tuesday: Easy Balsamic Chicken from The Mediterranean Dish, Cauliflower Mashed Potatoes, Roasted Brussels Sprouts

Wednesday:  Mediterranean fish stew, fennel and green bean salad with olives

Thursday: Deconstructed stuffed cabbage casserole (you can swap lentils for the meat to make this vegetarian), baked parsnip “fries”

Friday: Turkey meatballs with pasta or polenta, sautéed spinach

Saturday brunch: Pumpkin Pancakes with Yogurt and Homemade Applesauce

Sunday: Spicy Salmon Sushi Bake + cucumber and avocado salad with creamy miso-ginger dressing 

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Dinner Planner – Week of November 4, 2024

collage of 9 dinner recipe images

I hope you all had a nice Halloween!  For those of you who take my online monthly classes, the new Thanksgiving class is uploaded!  You can purchase just a single class if you’re not a subscriber.  Here’s the menu if you’re looking for some new inspiration and/or if instructional videos help you! 

Here’s the new menu: 

Caramelized Pear Salad 

Cheddar-Jalapeno Corn Pudding

Chocolate Cream Pie with Gingersnap Crust

Make-Ahead Turkey 

Roasted Acorn Squash with Sage Brown Butter, Hazelnuts, and Raisins

Here’s your dinner planner for the week:

Meatless Monday: baked ziti* (you can opt for not meatless and add browned sausage), garlicky broccoli
Tuesday (election night): It’s going be a long night and I will likely need a Spicy Tequila Cocktail plus chicken pot pie, sauteed green beans with shallots, and maybe something sweet like this apple fritter skillet cake
Wednesday: Creamy Chicken and Wild Rice Soup (this is enough for us for a meal, but add a kale salad with citrus vinaigrette if you need more)
Thursday: Harvest Chopped Salad, simple roasted salmon (or rub with olive oil and your favorite seasoning blend)
Friday: Turkey and Pinto Bean Sloppy Joes (serve with a toasted bun or over rice), classic cole slaw
Saturday brunch: Chickpea “tuna” salad on toast or lettuce cups
 
*baked ziti: Spread a thin layer of marinara sauce on the bottom of a 13-9 baking dish. Combine 1 pound ziti, cooked until al dente, with 1 15-ounce container of ricotta and about 2 cups sauce. Mix well.  Add to baking dish and cover with a thin layer of sauce, sprinkle with grated parmesan and shredded mozzarella.  Bake in a preheated 350 oven for about 30 minutes or until bubbling and cheese is melted.

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Creamy Chicken and Wild Rice Soup Recipe

creamy chicken and wild rice soup in a large pot.
   

This creamy chicken and wild rice soup is one of the best bowls of soup I’ve had in a long time! It has tender chicken, hearty wild rice, savory mushrooms, a creamy broth that’s rich but not heavy (thanks to coconut milk), and blended white beans, which create a velvety texture without relying on dairy. 

creamy chicken and wild rice soup in a large soup pot

Why You'll Love This Creamy Soup

Soup season is officially here, and this is one of my favorite soups to make when I need something cozy, nourishing, and filling. All you need is a large pot to make a soup with wholesome ingredients that your family will ask for again and again.

 

If you love cream-based soups but want a lighter alternative, this one is perfect – its velvety texture comes from coconut milk and pureed white beans instead of heavy cream. Whether you’re making it for a weeknight meal or prepping ahead for the week, this is a great recipe to keep on hand. The flavors deepen as it sits, so leftovers taste even better the next day!

 

No matter the occasion, a bowl of soup is always welcome at the dinner table. Try my red lentil tortilla soup recipe or my pasta e fagioli soup recipe next with a side of my whole wheat Irish soda bread.

Ingredient Notes

recipe ingredients on a white marble countertop
  • Wild rice or wild rice blend: Quinoa or farro would work for a different grain vibe. Use brown rice, white rice, or jasmine rice if preferred.
  • Water: You could swap in stock for more depth.
  • Unrefined, cold-pressed extra-virgin olive oil: Avocado oil or ghee are great alternatives.
  • Boneless, skinless chicken thighs or breast: Provides protein and richness; tofu or tempeh would be good plant-based options. Using leftover chicken or rotisserie chicken makes this recipe super easy.
  • Yellow onion: Leeks or shallots would also work.
  • Garlic
  • Shiitake, cremini, and/or white button mushrooms: Offers texture; any mix of wild mushrooms would elevate the flavor.
  • Fresh flat-leaf parsley: Brightens the soup; cilantro or chives could lend a different fresh note.
  • Fresh thyme: Adds a subtle earthiness; rosemary or sage could bring a cozy twist.
  • Crushed red pepper: Adds a little heat; omit if you want it mild or try smoked paprika for warmth without spice.
  • Sea salt
  • Black pepper
  • Almond, cashew, or soy milk: I prefer a richer milk like soy. Milk contributes to the creaminess of the soup. You can also use whole milk if you prefer.
  • White beans: Boost protein and fiber, making the soup more filling; chickpeas or navy beans would also be nice.
  • Chicken, vegetable, or mushroom stock: Mushroom stock adds extra umami for a plant-based option.
  • Coconut milk: Provides silky richness and a hint of sweetness; use full-fat oat milk, heavy cream, or any of your preferred milk if preferred.
  • Handful of collard greens, kale, or other tender greens: Adds color and nutrients. Spinach or Swiss chard would also complement the soup.

 

See the full recipe card below for exact ingredient amounts.

Step-by-Step Instructions

rice cooking in a pot
chicken cut into bite sized pieces

Step 1: In a 2-quart medium saucepan, combine the wild rice, water, and a pinch of salt. Bring it to a boil over medium-high heat, then reduce the heat to low and let it simmer for 40 – 45 minutes, or follow the package instructions. If you’ve soaked the rice, it’ll be ready in 20 – 30 minutes. Drain any excess water and set the rice aside.

Step 2: While the rice cooks, heat a 5-quart soup pot (or large Dutch oven) over medium heat. Add the olive oil, then place the chicken pieces in a single layer – avoid overcrowding the pot. Cook until golden brown on both sides. The chicken doesn’t need to be fully cooked yet. Transfer to a plate and repeat if needed.

vegetable pieces in a soup pot with fresh herbs on top
white beans blended in a blender

Step 3: In the same pot, add a little more oil if it looks dry. Add the onion, garlic, and mushrooms. Sauté for 5 – 7 minutes until browned. Season with parsley, thyme, crushed red pepper, salt, and pepper to taste.

Step 4: Blend the milk, white beans, and mushroom stems in a blender until smooth.

all the ingredients for soup in a large pot.

Step 6: Add the stock, blended bean mixture, browned chicken (and any accumulated juices), cooked wild rice, and coconut milk to the pot.Bring the soup to a boil, then lower the heat and simmer uncovered for 15 minutes. Remove from heat. Use two forks to shred the chicken into bite-sized pieces. Stir in the tender greens until wilted. Taste and adjust the seasoning. The soup will thicken as it sits. Enjoy!

Slow Cooker Instructions

  • Step 1: Rinse the wild rice and drain well.
  • Step 2: Place the wild rice, chicken, onion, garlic, mushrooms, parsley, thyme, crushed red pepper, salt, and black pepper into the slow cooker. Pour in the stock and coconut milk. Stir everything to combine.
  • Step 3: Cook on low for 6 – 7 hours or on high for 3 – 4 hours. The chicken should be tender and easy to shred, and the rice fully cooked.
  • Step 4: About 20 minutes before serving, blend the white beans, plant milk, and reserved mushroom stems until smooth.
  • Step 5: Stir the white bean mixture into the soup, and use two forks to shred the chicken. Add greens and stir until they wilt.
  • Step 6: Taste the soup and adjust the seasoning with more salt, pepper, or crushed red pepper if needed. Enjoy!

Recipe Tips

  • Add whole thyme sprigs to the soup as it simmers – the leaves will fall off as it cooks. Just be sure to remove the stems before serving.
  • Omit the chicken and swap in cooked white beans, frozen peas, or tofu for a vegan version. Use vegetable or mushroom stock for extra flavor.
  • The soup thickens as it sits, so when reheating leftovers, add more stock or water to loosen it up.
creamy chicken and wild rice soup in a large soup pot

Serving Tips

Serve this hearty soup with a loaf of crusty bread or a side salad, and you’ve got a complete meal that everyone will love. 

 

 Top with freshly grated lemon zest just before serving.

Storage Tips

Store leftovers in the fridge in an airtight container for 4 – 5 days.

 

To freeze, let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop.

Recipe FAQs

Can I use rotisserie chicken?

Absolutely! Shred the rotisserie chicken and add it in Step 6 to warm through.

 

Can I make this soup gluten-free?

Yes! This recipe is naturally gluten-free as written. Just make sure any stock you use is also certified gluten-free.

 

What can I substitute for wild rice?

Quinoa, farro, or brown rice will all work, though each will bring a different flavor and texture.

More Soup Recipes

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

creamy chicken and wild rice soup in a large pot.

Creamy Chicken and Wild Rice Soup

Pamela
This creamy chicken and wild rice soup is one of the best bowls of soup I’ve had in a long time! It has tender chicken, hearty wild rice, savory mushrooms, a creamy broth that’s rich but not heavy (thanks to coconut milk), and blended white beans, which create a velvety texture without relying on dairy.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 cup wild rice or wild rice blend all wild rice has more flavor
  • 1 3/4 cups water
  • 2 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • 1 ½ pounds boneless skinless chicken thighs or breast cut into 2-inch pieces
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 2 heaping cups shiitake cremini, and/or white button mushrooms, stems reserved and caps chopped
  • 2 Tablespoons fresh flat-leaf parsley finely chopped
  • 2 teaspoons fresh thyme
  • Pinch crushed red pepper
  • 2 teaspoons sea salt
  • freshly ground black pepper to taste
  • 2 cups plain unsweetened plant milk almond, cashew or soy milk (I prefer a richer milk like soy)
  • 1 ½ cups or 1 15-oz can white beans such as great northern or cannellini, drained
  • 2 cups chicken broth or vegetable, or mushroom stock
  • 1 cup canned coconut milk
  • Handful of collard greens kale or other tender greens, chopped

Instructions
 

  • Place wild rice, water and a pinch of salt in a 2 qt saucepan over medium high heat. Bring to a boil, reduce heat to low and let it simmer for 40-45 minutes, or until rice is cooked or follow package instructions. If you use soaked wild rice, it should be ready in about 20-30 minutes. Drain any excess liquid and set aside.
  • While the rice is cooking, heat up a 5 qt pot over medium heat. Add the olive oil to warm through and add the chicken pieces in one layer. Don’t overcrowd the pot. Cook until the chicken is golden brown on both sides. Don’t worry if the chicken is not fully cooked at this point. Transfer to a plate and repeat with the remaining chicken if it didn’t all fit at once.
  • To the same pot, add a bit more oil if it looks dry and add the onion, garlic, and diced mushrooms. Sauté them for 5 to 7 minutes until they start to brown. Add the parsley, thyme, crushed red pepper, salt and pepper to taste.
  • To a blender, add the milk, white beans and mushroom stems and blend until smooth.
  • In the pot with the vegetables, add the chicken stock, white bean and mushroom blend, browned chicken and any juices that accumulated while sitting on the plate, cooked wild rice, and coconut milk.
  • Bring the soup to a boil, lower to a simmer and cook uncovered for another 15 minutes. Remove the soup from heat. Using two forks, shred the chicken into bite size pieces. Stir in the fresh tender greens and stir until wilted. Taste for seasoning and serve. The soup will thicken further the longer it sits.

Notes

  • Add whole thyme sprigs to the soup as it simmers - the leaves will fall off as it cooks. Just be sure to remove the stems before serving.
  • Omit the chicken and swap in cooked white beans, frozen peas, or tofu for a vegan version. Use vegetable or mushroom stock for extra flavor.
  • The soup thickens as it sits, so when reheating leftovers, add more stock or water to loosen it up.
  • Serve this hearty soup with a loaf of crusty bread or a side salad, and you’ve got a complete meal that everyone will love. 
  • Top with freshly grated lemon zest just before serving.
  • Store leftovers in the fridge in an airtight container for 4 - 5 days.
  • To freeze, let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop.
Tried this recipe?Let us know how it was!

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Dinner Planner – Week of October 28, 2024

A lot happening this week!  Monday, Hubs and I should be able to do our regular IG Live at 5 pm. We are a house divided for Monday Night Football since it’s my NY Giants v his Pittsburgh Steelers!  It is Halloween on Thursday and it also marks 4 weeks until Thanksgiving.  It is GO time!  On Friday, I plan to upload the new November/Thanksgiving class if you take my monthly classes. 

Here’s your dinner planner for the week: 

Tuesday: Crispy Rice Salad from Dishing Out Health with Creamy Miso-Ginger Dressing topped with simply roasted salmon 
Wednesday: Shrimp with tomatoes, white beans and spinach (we love this with rice or garlic bread) + Bell Pepper Jack o’ Lanterns (such a cute night before Halloween addition)
Thursday: Turkey chili (to make this plant based: swap out turkey for an equal weight of cooked beans or cooked lentils) + topping bar and cornbread and Roasted Stuffed Fondue Pumpkin
Friday: Sumac spiced chicken, jeweled rice (there are some veggies in the rice, but if you have time, roast some cauliflower to go with) Ok, this rice is more involved than the typical side dish, but it’s GORGEOUS and delicious!
Sunday: Roasted cauliflower steaks served with roasted Brussels sprouts, red onion, and grapes (good recipe for Thanksgiving, too!), slow cooker chicken

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!