Chicken and Wild Rice Soup a simple soup to warm you up during the cold weather months. The soup is filled with carrots, celery, potatoes, wild rice, and white rice.
Soups don’t have to be complicated, sometimes the simplest ideas come together to make the best soups.
There are times when making soup I like to throw in a little of this and a little of that or whatever I have available at the time. The key to doing this is tasting along the way and adjusting or adding seasonings or ingredients to make the best tasting soup.
I am looking forward to cooler weather for making all the comfort foods on my list.
- Cook the white rice and wild rice before adding them to the soup. If you cook the two kinds of rice in the soup they will soak up all your broth.
- Sautee the onion, celery, potatoes, and carrots before adding the broth. This will add flavor to the soup and ensure that the vegetables will cook thoroughly.
- Season the soup with salt and pepper once all the ingredients are added. This will help with having the correct amount of seasoning.
- The soup will last 3 to 4 days when store in an airtight container in the refrigerator.
- To reheat the soup simply heat the desired amount in the microwave using a microwave-safe bowl. It also can be heated up on the stove. Add the desired amount of soup to a small kettle and heat to the desired temperature.
Steps for making Chicken and Wild Rice Soup
Cook the long-grain rice and wild rice in separate saucepans using the direction on the bag.
While cooking the soup add the olive oil to a large Dutch oven, heat over medium heat. Add the onions, celery, potatoes, and carrots. Saute the vegetables for about 12 to 15 minutes or until they start to get tender.
Once the vegetables are tender add the chicken broth, white rice, wild rice, and bay leaves. Season with salt and pepper to taste.
Bring the soup to a boil, once it boils turn down to medium-low and continue to cook until vegetables are tender about 20 to 30 minutes.
If you love soup, check out these recipes:
Chicken and Wild Rice Soup
- 8 cups chicken broth
- 2 cups cooked chicken breast cut into bite-size pieces
- 2 stalks celery chopped
- 1 medium onion chopped
- 2 medium potatoes cut into cubes
- 3/4 cup carrots sliced
- 2 tablespoons olive oil
- 1 1/2 cup cooked long-grain rice
- 1 cup cooked wild rice
- 2 bay leaves
- Salt and pepper to taste
- Cook the long-grain rice and wild rice according to the directions on the bags. Use the guidelines for the amount of rice to cook
- While the rice is cooking add the olive oil to a large Dutch oven and heat over medium heat. Add the celery, onion, potatoes, and carrots. Saute for about 12 to 15 minutes or until they are starting to get tender.
- Once the vegetables are starting to get tender, add the chicken broth, cooked long-grain rice, wild rice, and bay leaves. Season with salt and pepper to taste.
- Bring to a boil, once the soup is boiling turn down to medium-low, and continue to cook until the vegetables are tender about 20 to 30 minutes. Serve.
- You can use leftover rice for this recipe.
- Saute the vegetables before adding the broth. This will bring out the flavor of the vegetables and help to ensure that they are tender when the soup is done.
- The soup can be stored in the refrigerator in an airtight container for 3 to 4 days.
- To reheat use the microwave or heat on the stove.
This recipe was originally published on November 28, 2013. It has been updated with new content and pictures on September 21, 2020.