Chicken and Wild Rice Soup

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.

5 from 2 votes

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Course: Main Course

Cuisine: American

Keyword: Chicken and wild rice soup, chicken and rice soup

Prep Time: 26

Cook Time: 45

Servings: servings

Calories: 491kcal

Author: Dawn

Ingredients

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

Instructions

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.

Notes

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.

Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition