Easy Chicken and Wild Rice Soup
Chicken breast, vegetables, and a wild rice blend in an easy to make and delicious soup.
servings: 4
total time: 1 hour
recipe by: Frankie
Ingredients
- 2 TBSP olive oil
- 1 medium carrot, peeled and diced
- 1 medium celery rib, diced
- 1 medium yellow onion, diced
- salt & pepper
- 4 medium garlic cloves, minced
- 1 cup wild rice blend
- 1 pound boneless and skinless chicken breast, diced
- 7 cups chicken stock
- 1 TBSP fresh lemon juice
Cool Tools For Your Kitchen
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Lodge Enameled Dutch Oven - SEE ON AMAZON
OXO Good Grips Fat Separator - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE ON AMAZON
Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
HYQO Wooden Soup Ladle - SEE ON AMAZON
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Directions
- Heat the oil in a dutch oven or large pot over medium-high heat. When the oil is hot add the carrot, celery, onion, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until veggies are softened, about 7 minutes.
- Stir the garlic in with the veggies and cook until fragrant, about 10 seconds. Add the rice and chicken to the pot and stir to combine. Pour in the chicken stock and bring to a boil. Cover the pot and reduce the heat to medium-low. Simmer, covered, for 20 minutes.
- Take the lid off the pot and simmer, uncovered and stirring occasionally, until the rice is cooked, 15 to 20 more minutes. Stir in the lemon juice and season with salt & pepper to taste.
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