Chicken-Vegetable Soup with Wild Rice
My freezer will usually have several different kinds of soup in it at any given time, especially during the cold, gloomy days of winter. There are still some smokey split-pea soup containers and a couple of the big bean soup, but the supply is running low.
When I make a pot of soup, I don’t mess around with small batches but use my largest soup pot. Today I made a nice batch of chicken-vegetable soup with wild rice.
This is a really flavorful and filling soup, as it is thick with chicken chunks, vegetables and wild rice and works for either lunch or dinner. I used a whole rotisserie chicken that I purchased at Costco. Their rotisserie chickens are one of the best buys at Costco and are so versatile.
They have saved me many times when I have not pre-planned dinner or come home late and too tired to do much cooking. Just add a quick salad and a steamed veggie and it is dinner. They are great for casseroles, sandwiches, pizza, salads and all sorts of good tasting recipes.
This pot of chicken-vegetable soup with wild rice is easy to prepare, removing the cooked chicken meat from the bones, skin and fat takes more time than chopping the veggies. Be sure to save the juices in the bottom of the chicken container to add to the soup pot as it is pure flavor.
- 1 cup wild rice, rinsed
- 1-1/2 cup water
- 2 tablespoons olive oil
- 2 cups diced onion, about 1 large onion
- 4-5 cloves garlic, finely chopped
- 2 cups diced carrots
- 2 cups diced celery
- 6 cans, 14.5-ounces each, low-sodium chicken stock
- 4 cups water
- 1 cup white wine
- 1 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 whole rotisserie chicken, meat removed from bones, skin and fat and meat chopped, about 3 cups
- 2-3 bay leaves
- 2 tablespoons fresh thyme leaves, chopped
- To a medium-size saucepan, add the rinsed rice and water, and over medium heat bring it to a boil, reduce the heat to low and cook for 20 minutes. The rice will finish cooking after added to the soup.
- While the rice is cooking:
- In a large soup pot, over medium-high heat add the olive oil and onions, sauté for 2 minutes or until soft. Add the garlic, carrots and celery, chicken stock, water, wine, salt and pepper. Taste for seasoning and adjust if necessary.
- Add the chopped chicken meat, partially cooked rice, bay leaves and chopped thyme. Bring the soup to a boil, reduce the heat to low and cook for 45 minutes. Remove bay leaves and serve.
The bones, fat and skin from the chicken have a lot of flavor and can be boiled separately and used as the stock in the soup.
Amount Per ServingCalories 106 Total Fat 4g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 3g Cholesterol 25mg Sodium 221mg Carbohydrates 7g Fiber 1g Sugar 2g Protein 8g