More Soups Recipes
Need-to-get-rid-of-this-cold Soup
Ingredients
1/2 lb Chicken Breast/Chicken Tenders2 Cups Wild Rice
1 Large Yellow Onion
10 Cups Chicken Stock
3 Cups Water
1/2 Cup Celery, Diced
1/2 Cup Carrots, Direc
Olive Oil
Sea Salt and Pepper
Instructions
Hearty chicken rice soup with a slight variation to how Mom made it.- In a pot, add small amount of olive oil, add diced onions and cook until translucent
- Add wild rice
- Add 1/2 chicken broth and cook on medium for 25-30 minutes
- In seperate pot, add small amount of olive oil, add onions and cook until translucent
- Add chicken
- Add remaining 1/2 chicken broth and cook on medium for 30 minutes until chicken is tender
- In seperate pot, add small amount of olive oil, add diced celery and carrots and cook until tender
- Once chicken is cooked, remove from heat and place on a cutting board. Let cool slightly before cutting
- Once cooled, cut chicken into cubes/small pieces and add to the rice mixture, without juices
- Once celery and carrots are tender, remove from heat and add to rice mixture, with juices
- Add water, salt, pepper, and bay leaf and cook on medium for 10-15 minutes
- Sprinkle with fresh lemon and top with parley and serve while hot.
Serves 4.