Chicken and Wild Rice Soup
A homemade pot of Chicken and Wild Rice Soup is the ultimate comfort food!
Servings: 8 servings
Calories: 355kcal
Ingredients
- 1 large deli rotisserie chicken meat removed and shredded (bones reserved)
- 5 cups water
- 1 Tbsp olive oil
- 1 large white onion diced
- 4 stalks celery cut into ¼” slices
- 4 medium carrots peeled and cut into ¼” slices
- 1½ tsp minced garlic cloves
- 2 tsp salt
- 2 tsp Herbs de Provence dried thyme or dried rosemary can be substituted here
- 1 tsp ground black pepper
- 1/8 tsp cayenne pepper
- 8 cups low-sodium chicken stock see note below
- 2 cups Bob’s Red Mill Wild and Brown Rice blend
Instructions
- After removing meat from rotisserie chicken, place bones into a large pot filled with 5 cups of water. Simmer uncovered for about 1 hour over medium-low heat. Strain this stock into a clean bowl and discard bones. (Note: This will reduce to ~4 cups of stock after simmering.) Set stock aside.
- Using a large stock pot, add olive oil and place over medium heat. Once hot, add the onions, celery, carrots and garlic; sauté, stirring occasionally, until onions begin to soften (~3-4 minutes). Add the salt, Herbs de Provence, black pepper and cayenne pepper; stir well.
- Add the reserved stock (from Step 1), additional 6 cups of chicken stock and rice. Stir and bring to a boil over medium-high heat. Reduce heat, cover with a lid and simmer for 45 minutes, or until rice is tender but not overcooked.
- Stir in shredded rotisserie chicken and serve hot.
Notes
In total, this soup uses 12 cups of chicken stock, but ~4 cups come from simmering the leftover bones of the rotisserie chicken. If you don't want to make a portion of the stock, then just increase the amount of reduced-sodium chicken broth to 12 cups.
Several chicken breasts can be used in place of the rotisserie chicken, too. Just sprinkle a bit of salt and pepper on top of the boneless skinless chicken breasts and cook them in a skillet until fully cooked. Shred or chop up the chicken and add it to the chicken soup before simmering.
To add more nutrients to this soup, feel free to toss in a handful of spinach at the end!
Nutrition
Calories: 355kcal | Carbohydrates: 38g | Protein: 32g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 946mg | Potassium: 505mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5136IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg
