Classic chicken and wild rice soup

    (11)
    7 hours 20 min

    A delicious and hearty chicken soup. Chicken is simmered with carrots, celery, onion, carrots and wild rice. It's the perfect soup to keep you warm throughout the winter.


    10 people made this

    Ingredients
    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1.35kg chicken pieces
    • 2 whole carrots
    • 2 sticks celery, cut in half
    • 1 large whole onion, peeled
    • salt and pepper, to taste
    • 5 cloves garlic, crushed
    • 2/3 (250g) packet long grain and wild rice mix, such as Uncle Ben's
    • 3 carrots, chopped
    • 1 1/2 tablespoons lemon juice
    • 2 tablespoons chopped fresh parsley

    Method
    Prep:20min  ›  Cook:3hr20min  ›  Extra time:3hr40min  ›  Ready in:7hr20min 

    1. Heat oil in a large pot over medium heat; add the chicken, whole carrots, celery and whole onion. Cook until the chicken is browned, about 10 minutes. Season with salt and pepper. Stir in the crushed garlic cloves and cook until soft, about 1 to 2 minutes. Pour enough water into the pot to cover the chicken and vegetables. Simmer for 2 to 3 hours. Add water as necessary.
    2. While the soup is simmering, cook the rice according to package instructions. Refrigerate when done.
    3. Removed cooked chicken from the pot to cool. Strain the stock, discarding cooked vegetables. Shred chicken and return to the pot along with the stock; stir in chopped carrots and lemon juice. Bring soup to a simmer and cook until the carrots are soft, about 10 minutes. Stir in the cooked rice and chopped parsley. Heat until hot, about 5 minutes. Season with additional salt and pepper, if needed.
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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (11)

    by
    21

    This soup is a very good base for your own tastes. The only problem was that I had to add a few bouillon cubes, since my stock didn't come out very flavorful. I also added spinach, mushrooms, and green beans. My husband said this was restaurant quality soup.  -  13 Nov 2009  (Review from Allrecipes US | Canada)

    by
    9

    I made this the other day. Served it to a friend who worked in the food industry. She loved it and so did everyone else.  -  13 May 2009  (Review from Allrecipes US | Canada)

    by
    7

    Very good! I didn't use the lemon juice or packaged wild rice. I had a big container of wild rice, so I added a cup of that with some oregano, thyme, garlic salt, and black pepper. Also ommitted the garlic.  -  25 Jan 2011  (Review from Allrecipes US | Canada)

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