My Favorite Chicken and Wild Rice Soup10 Reviews
- Prep: 20 min
- Cook: 3 hr 17 min
- Ready In: 3 hr 37 min
“This is my favorite chicken and wild rice soup. It is a basic recipe and you can customize it to your taste easily. I like the flavor from the wild rice seasoning.” - by Mel
Original recipe yields 6 servings
- Heat oil in a large pot over medium heat; add the chicken, whole carrots, celery, and whole onion. Cook until the chicken is browned, about 10 minutes. Season with salt and pepper. Stir in the crushed garlic cloves, and cook until soft, about 1 to 2 minutes. Pour enough water into the pot to cover the chicken and vegetables. Simmer for 2 to 3 hours. Add water as necessary.
- While the soup is simmering, cook the rice according to package instructions. Refrigerate when done.
- Removed cooked chicken from the pot to cool. Strain the broth, discarding cooked vegetables. Shred chicken and return to the pot along with the broth; stir in chopped carrots and lemon juice. Bring soup to a simmer, and cook until the carrots are soft, about 10 minutes. Stir in the cooked rice and chopped parsley. Heat until hot, about 5 minutes. Season with additional salt and pepper, if needed.
Amount Per Serving (6 total)
- 411 cal
- 18.7 g
- 24.3 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"This soup is a very good base for your own tastes. The only problem was that I had to add a few bouillon cubes, since my stock didn't come out very flavorful. I also added spinach, mushrooms, and gree..." See moren beans. My husband said this was restaurant quality soup."
"I made this the other day. Served it to a friend who worked in the food industry. She loved it and so did everyone else...." See more"
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