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Chicken & Wild Rice Soup
Chicken & Wild Rice Soup
With only a handful of ingredients, this healthy chicken and wild rice soup is not only easy to make, it freezes and reheats well, too. It’s a nourishing meal that will warm you from the inside out. We recommend cooking (and storing) the rice separately from the soup, which will ensure the rice will not soak up all the soup’s liquid.
With only a handful of ingredients, this healthy chicken and wild rice soup is not only easy to make, it freezes and reheats well, too. It’s a nourishing meal that will warm you from the inside out. We recommend cooking (and storing) the rice separately from the soup, which will ensure the rice will not soak up all the soup’s liquid.
Chicken Soup
2 Tbsp Extra Virgin Olive Oil
1 medium yellow onion, diced
2 medium carrots, peeled & diced
2 ribs celery, diced
2 cloves garlic, minced
3 Tbsp Tuscany Spice Blend
1 ea Bay Leaf
1 tsp Garden Mirepoix Sea Salt
1 tsp White Pepper - Fine Ground
3 cups cooked chicken meat*
, shredded
6 cups chicken stock
*store-bought rotisserie chicken makes a deliciously convenient shortcut!
Wild Rice
2 cups chicken stock
1 cup Woodman’s Rice Blend
Prepare Soup.
Heat olive oil in a large soup pot over medium-high heat. Add onions, carrots, celery, and garlic; sauté until soft, about 7 to 10 minutes. Stir in spice blend, bay leaf, sea salt, and white pepper until combined and fragrant. Add shredded chicken and chicken stock and bring to a boil. Once a boil is achieved, reduce heat to low and simmer gently for one hour. While soup is simmering, prepare the rice.
Prepare Rice.
Add chicken stock to a small saucepan and bring to a boil. Stir in rice. Reduce heat to maintain a gentle simmer and cover; cook for 45 minutes. Remove from heat. Let the rice rest in covered saucepan for 10 minutes. To serve, portion about one-half cup cooked rice into serving bowls and ladle soup on top.
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