Chicken With White and Wild Rice Soup

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the rice according to package directions.
  • Preheat a large soup pot over medium-high heat with the EVOO. Add the onions, garlic, carrots, celery, bay leaf, and thyme, season with salt and pepper, and cook, stirring frequently, for 5 minutes.
  • Add the stock, bring up to a simmer, and cook for 5 minutes. Add the chicken and continue to cook for 10 minutes.
  • Add the parsley, dill, the lemon juice, and hot sauce to taste. Remove the bay leaf.
  • Divide the cooked rice among 4 serving bowls; ladle the soup over the rice, making sure to distribute the chicken and veggies evenly among the bowls.
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