Chicken & Wild Rice Soup

Chicken & Wild Rice Soup

A simple Chicken & Wild Rice Soup for spring.

Enjoy!

This recipe serves four.

Shopping List
1 pound of cooked and shredded chicken (click HERE to see the easy way I do this)
Extra Virgin Olive Oil (EVOO)
4 leeks, cleaned and chopped (see below for cleaning instructions)
3 cloves of garlic, chopped
1 pint of sliced mushrooms (whatever kind you love)
about 2 cups of either chopped carrots or baby carrots
3 tablespoons of poultry seasoning
2 bay leaves (dried or fresh)
salt and pepper
1 (32 oz) box of chicken stock
1 (6 oz) box of wild rice (unprepared)
1/4 cup cream or milk (whichever you have)
grated Parmesan cheese to garnish (optional)
chopped parsley to garnish (optional)

In a large pot over medium-high heat, add in a big drizzle of EVOO along with your chopped (and cleaned!) leeks.  Allow the leeks to saute about 5 to 8 minutes or until tender.  After that, stir in your chopped garlic and saute a minute.  Next, add in your sliced mushrooms and carrots and continue sauteing 3 or 4 more minutes.  Next, add in your cooked and shredded chicken followed by your poultry seasoning, bay leaves and a big pinch of both salt and pepper.  Slowly stir in your chicken stock and your uncooked wild rice.  Bring everything up to a boil and then as soon as it boils, reduce heat to a simmer and continue simmering uncovered for 20 minutes (stirring often).  After about 20 minutes, your veggies should be tender and rice cooked.  At this point, stir in your cream or milk.  Turn off the heat and you’re ready to ladle into bowls and garnish with a bit of grated Parmesan cheese and chopped parsley.  Don’t forget to remove those bay leaves before serving :).

Okay, you need to clean your leeks in a very specific way.  Bring them home from the market and chop them into bite sized pieces.  After they’re chopped, you need to place them all in a colander and run cold water down all over them.  They grow in sandy soil and if you don’t wash them out really well after they’ve been chopped, you’ll wind up with sand in your soup.  Once they’re nice and rinsed, I place them on a clean kitchen towel and rub them dry.

Enjoy your soup!

Chicken & Wild Rice Soup

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  • Charmaine Ng | Architecture & Lifestyle Blog March 29, 2017 at 5:16 am

    It’s still cold in Hong Kong where I live, so soups are still the way to go. This sounds delicious, like a twist on the classic chicken noodles.

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  • Erika Slaughter March 29, 2017 at 5:57 am

    Pretty soon you’ll only be going to the store for the chicken and just grabbing the veggies out of your backyard! One more really cool day would be nice-before summer gets crazy hot and so we can all make this soup! 😉

  • Narci Dreffs March 29, 2017 at 6:20 am

    Oh, I was just thinking yesterday about how much I was craving soup! Adding this to my list asap! Looks perfect for Spring!

  • Alexis deZayas March 29, 2017 at 8:25 am

    This sounds delicious!!

  • Suzy Bennett March 31, 2017 at 7:36 am

    What kind of wild rice mix do you use that only takes twenty minutes? This sounds delicious!

    • Mix and Match Mama March 31, 2017 at 7:55 am

      Just a box from the rice aisle. Nothing fancy!

  • Kristin Carlson April 9, 2017 at 5:42 pm

    I saw a new trick for shredding the chicken, tried it tonight and it worked great! Instead of using two forks, I used my hand mixer…done in literally 10 seconds. I love your meals and it has made feeding my family of 6 so much easier, thank you!