Classic chicken and wild rice soup

    Classic chicken and wild rice soup


    10 people made this

    About this recipe: 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.

    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

    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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