Chicken and Wild Rice Soup

Beverley1991 avatar
By Beverley Williams
from San Antonio, TX

This is one of my favorite healthy soups. If needed you can add water to get the desired consistency.

serves 8
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients

  •   1 lb
    cooked, boneless, skinless chicken breast
  •   3 large
    carrots
  •   1 large
    tomato
  •   2 stalk(s)
    celery
  •   1 Tbsp
    finely chopped onion
  •   2 c
    cooked wild rice
  •   1/2 tsp
    crushed rosemary
  •   1 Tbsp
    fresh, chopped flat leaf parsley
  •   1 clove
    minced garlic
  •   1/4 tsp
    thyme
  •   to taste
    salt & pepper
  •   8 c
    chicken broth
  •   2 c
    water
  •   4 Tbsp
    butter
  •   2 Tbsp
    all purpose flour
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How To Make

  • 1
    Cut the chicken into bite-sized pieces.
  • 2
    Peel and slice the carrots
  • 3
    DIce the tomato.
  • 4
    De-string and slice the celery
  • 5
    Mince the clove of garlic
  • 6
    Finely chop the onion
  • 7
    In a large pot, melt the butter.
  • 8
    Add the carrots, onion, garlic and celery. Saute until almost tender, about 10 minutes.
  • 9
    Sprinkle the flour over the veggies, stirring constantly.
  • 10
    Cook 3 more minutes until just starting to brown
  • 11
    Add rosemary, thyme, parsley, salt & pepper .
  • 12
    Add the broth, water and chicken and rice to the pot. Stir to mix. Bring to a boil.
  • 13
    Lower heat to medium-low and simmer for 30 minutes, stirring occasionally.
  • 14
    Serve with crusty bread.
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