Wild Rice Chicken Soup Recipe

Wild Rice Chicken Soup Recipe photo by Taste of Home

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This hearty soup from our Test Kitchen is chock-full of tender thigh meat and veggies, pleasantly seasoned with savory and garlic.

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Wild Rice Chicken Soup Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

15 15 30

Ingredients

1/4 cup each chopped carrot, celery, green pepper and onion
1/4 cup chopped peeled parsnip
2 teaspoons canola oil
2 cans (14-1/2 ounces each) chicken broth
3/4 pound bone-in chicken thighs, skin removed
1/2 teaspoon dried savory
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup cooked long grain and wild rice

Directions

In a large saucepan, saute the carrot, celery, green pepper, onion and parsnip in oil for 3 minutes or until crisp-tender. Add the broth, chicken, savory, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken is no longer pink.
Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones. Add chicken and rice to soup; heat through. Yield: 5 servings.

Nutritional Facts 1 cup equals 213 calories, 9 g fat (2 g saturated fat), 65 mg cholesterol, 983 mg sodium, 12 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Wild Rice Chicken Soup in Cooking for 2 Spring 2007, p21