Chicken-Vegetable Soup with Wild Rice

A hearty soup made with rotisserie chicken, vegetables and wild rice that is both nutritious and filling.

5 from 16 votes

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Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: Servings

Calories: 106kcal

Author: Pat Nyswonger

1 cup wild rice rinsed
1-½ 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
¼ 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.

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, cover the pot and simmer for 45 minutes. Remove and discard the 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.