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.
Equipment
- 1 6 quart heavy soup pot
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.
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.
Nutrition
Calories: 202kcalCarbohydrates: 19gProtein: 16gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 44mgSodium: 398mgPotassium: 460mgFiber: 3gSugar: 4gVitamin A: 8461IUVitamin C: 8mgCalcium: 52mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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