Chicken Soup with Wild Rice

May 9, 2011 · 0 comments

A bowl of steaming chicken soup is perfect whether you have a cold or it’s just cold outside. This is a simple weeknight soup that offers protein, vegetables and hearty fiber all in one bowl.

2 quarts chicken broth
1 large carrot, chopped
1 celery stalk, chopped
1 yellow onion, chopped
1 large parsnip, chopped
1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 cups cooked wild rice
1/4 cup chopped flat-leaf parsley
1 teaspoon chopped fresh dill

In a large pot, bring chicken broth to a boil. Add carrots, celery, onion, parsnip, chicken, salt and pepper. Turn heat down to low, cover and simmer for 15 minutes. Vegetables should be tender but not mushy. Add the cooked rice, parsley and dill and continue cooking another minute or two until rice is heated through. Taste seasonings and adjust if necessary.
Quick Tips
1. I used pre-cooked rice for this dish. Trader Joe’s sells a 16 oz. package of cooked wild rice that just happens to measure 3 cups.
2. The amount of salt needed will depend highly upon your chicken broth. If you are using a low-sodium variety, you may need to adjust accordingly (depending on whether or not you want a low-sodium end product or not!).

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

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