Chicken and Wild Rice Soup
This wholesome chicken and wild rice soup is a comforting dish prepared without cream or milk, featuring tender vegetables and savory chicken. Perfect for warming up on a chilly day!
Equipment
- large pot or Dutch oven
Ingredients
- 2 tablespoons butter or olive oil for dairy free use olive oil
- 2 ribs celery diced
- 2 medium carrots diced
- 1 medium onion diced
- 6 cups chicken stock or broth
- 3/4 cup wild rice
- to taste kosher salt and black pepper
- 2 cups cooked shredded chicken adjust as needed
Instructions
- In a large pot or Dutch oven, melt the butter or heat the oil over medium-high heat. Sauté the diced celery, carrots, and onion until they are tender, which should take about 5 minutes.
- Pour in the chicken stock and bring the mixture to a boil.
- Add the wild rice along with a pinch of kosher salt and black pepper, then give it a good stir.
- Cover the pot and let it simmer for about 45 minutes or until the rice is tender.
- Once the rice has cooked, incorporate the shredded chicken, stirring well and continuing to simmer for an additional 5 minutes to heat through. Taste the soup and adjust the seasoning if necessary before serving.