Karen's Chicken, Wild Rice & Veggie Soup
A Healthy & Hearty Soup loaded with vegetables - I start with homemade chicken broth.
Servings: 8 servings
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: 202kcal | Carbohydrates: 19g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 398mg | Potassium: 460mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8461IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 1mg