A Healthy & Hearty Soup loaded with vegetables – start by making homemade chicken broth…. nothing better than that! A nutrient-dense soup with good for you ingredients in every bite; so comforting.

Pulled chicken teams with Wild & Brown Rice, Zucchini, Summer Squash, Carrots, Celery, Leeks and Fresh Corn 

The Method:

• Cook in-bone Chicken Breasts in water with many vegetables and aromatics until tender, about 45 minutes at a bare simmer

• Cook the rice al dente*

• Strain broth – add broth to cleaned pot with the soup cut up vegetables, simmer just 5 minutes

• Remove chicken from the bone, cut into large chunks

• Add chicken to and cooked rice to the pot, season with sea salt… taste!

• Garnish with chopped parsley & celery leaves and serve

*I cook the rice al dente as the chicken simmers, it can tend to overcook if added raw to the pot. 

Homemade is Best!

Both contain aromatic vegetables

Stock is generally made from bones and left unseasoned for maximum flexibility in recipes

Broth is generally made from meat (could be vegetables) and usually contains seasonings: salt & pepper

Enjoy this soup!
Karen

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Karen's Chicken, Wild Rice & Veggie Soup

A Healthy & Hearty Soup loaded with vegetables - I start with homemade chicken broth.

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 servings

Author: Karen Sheer a zest for life

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Ingredients

• 1 1/2 pounds bone in chicken breasts (two large ones with skin on)

Broth - will cook chicken in it:

• 8 cups filtered water
• 1/2 teaspoon black peppercorns
• 1 cup onion peeled and cut 2" dice
• 2 cloves garlic peeled
• 2 large carrots cleaned, cut into 1" chunks
• 1/2 cup celery cleaned, cut into 1" chunks
• 1 medium parsnip
• 1 1/2 teaspoons tomato paste
• 1/4 teaspoon ground turmeric

Vegetables, Rice and Herbs for the Finished Soup:

• 2 cups mixed vegetables* (see note)
• 1 1/2 teaspoons parsley cleaned, chopped
• 1 teaspoon celery leaves cleaned, chopped
• 1 1/2 cups cooked rice al dente; I used Wild Rice and some Brown Rice
• 1 1/2 teaspoons sea salt or to taste

Instructions

• Clean chicken well. Place it in a 6 quart, large pot. Cover with water. Add the next 8 ingredients (aromatics), peppercorns through turmeric. (Add herbs if you have them; a few sprigs of parsley and dill.) Cover and bring to a boil.
• Reduce heat immediately to a bare simmer, and cook for 45 minutes (until cooked through.) The chicken will be very tender and starting to fall off the bone. Remove the pot from the stove to cool for 10 minutes. Put the chicken in a large clean bowl, cover with plastic wrap.
• Strain broth and clean the pot.

  Add strained broth to the pot, discard aromatics. Add the cut soup vegetables and simmer until just tender - only about 5 minutes (vegetables will continue to cook in the hot broth.)
• Let the soup cool for 15 minutes. In the meantime - remove the cooked chicken from the bones; cut into nice chunks, about 3/4".

  Add the cooked rice and chicken to the pot.

  Time to add salt! Add 1 1/2 teaspoons or to taste.
• Garnish the soup with the chopped parsley and celery leaves. Dill would be nice too... enjoy!

Notes

*Vegetables I used to finish the soup:
 Carrots, Green & Yellow Zucchini (summer squash), Celery, Leeks (whites and light greens), cut into 1/2 inch pieces - and one ear of fresh corn (kernels cut from the ear.)

I like to make a big batch of soup. Will last about 5 days in a tightly sealed container in the refrigerator. I usually fill some extra into 2 cup containers and pop in the freezer for another time.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: Soup, Special Soups

CUISINE: American

KEYWORDS: Chicken & Vegetable Soup with Wild Rice, Chicken & Wild Rice Soup

Nutrition Facts

Karen's Chicken, Wild Rice & Veggie Soup

Amount per Serving

Calories

202

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

44

mg

15

%

Sodium

 

398

mg

17

%

Potassium

 

460

mg

13

%

Carbohydrates

 

19

g

6

%

Fiber

 

3

g

13

%

Sugar

 

4

g

4

%

Protein

 

16

g

32

%

Vitamin A

 

8461

IU

169

%

Vitamin C

 

8

mg

10

%

Calcium

 

52

mg

5

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.