Chicken and Wild Rice Soup

Mmmm....this is comfort in a bowl right here. It's going to rain this you should make this soup!

I found the original recipe in a Martha Stewart cookbook called, "Fresh Flavor Fast." I don't like chicken noodle soup (crazy, right? I especially hate it when I'm sick—I go for father like daughter I guess), so I thought this would maybe be a good alternative! I tweaked it a little to make it slightly healthier, and so I could put it in the crock pot, since we're gone all day. It turned out great, except the rice cooked a little too long and kind of broke apart. It was still good though, even the leftovers! To make it in the crock pot, just put everything in the pot and turn it on low for 6–8 hours (I did mine 10+, that's why the rice did what it did) or high for 3–4 hours.

Chicken and Wild Rice Soup

2 Tbsp olive oil (you can omit this if you're doing it crock-pot style)
1 onion, coarsely chopped
Salt and pepper
3 1/2–4 cups (or 2 cans) of chicken broth or bouillon
2/3 cup wild rice blend
2 1/2 cups water
4 boneless, skinless chicken breasts
4 carrots, coarsely chopped
4 celery stalks, coarsely chopped

In a large pot, heat oil over medium. Add onion, and season with salt and pepper. Cook, stirring occasionally until onion softens, about 3 to 5 minutes. Add chicken broth, rice and the water. Bring to a boil, then reduce to a simmer. Cover and cook 35 minutes.
Add chicken, carrots and celery. Return to a boil; reduce heat to a simmer. Cook uncovered until vegetables are tender and chicken is cooked through, about 15 to 20 minutes. Transfer chicken to a cutting board and shred with two forks.
Return chicken to the pot. Season soup with salt and pepper.

Enjoy! We sure did!


I cant wait to try this soup! I had chicken and rice soup at Chillis last week and wanted to make some and now I can! I will let you know how it turns out.
Anonymous said…
This was a nice variation for chicken soup! I get tired of the same thing. Thanks!

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