Chicken and Wild Rice Soup
Ready In: 1 hr 15 mins
Serves: 6-8
Ingredients
- 2 tablespoons coarsely chopped fresh parsley
- 2 tomatoes (finely chopped (I peel them first)
- 1 onion, coarsely chopped
- 1 carrot (sliced on the diagonal)
- 2 chicken breasts
- 2 garlic cloves, finely chopped
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon rubbed sage
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon ground coriander (optional)
- 1 1⁄2 tablespoons olive oil
- salt and pepper
- 16 ounces chicken broth
- 1 cup wild rice or 1 cup wild rice mix
- 1⁄4 cup frozen peas
- 1⁄4 cup white wine (optional)
Directions
- Heat olive oil over medium heat.
- Saute the parsley, onion, tomatoes, garlic, carrot, and spices until onion is tender.
- Add the chicken broth, rice and chicken peices. Bring to a simmer, reduce heat and cover. Simmer about 45 minutes. (Add more water if soup becomes thicker than you like).
- Remove chicken. Cool slightly and remove meat from bones. Add cut up chicken back into soup.
- Add the peas and white wine.
- Let simmer additional 15 minutes.
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