My Favorite Chicken and Wild Rice Soup

Directions

1. 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.
2. While the soup is simmering, cook the rice according to package instructions. Refrigerate when done.
3. 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.

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Reviews (10)

Your Rating:

18

happywife05

Nov. 16, 2009

"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."

8

SALLY

May. 14, 2009

"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"

5

Day

Jan. 25, 2011

"Very good! I didn't use the lemon juice or packaged wild rice. I had a big container of wild rice, so I added a cup of that with some oregano, thyme, garlic salt, and black pepper. Also ommitted the g..." See morearlic."