Wild Rice Chicken Soup Recipe

5 1 1
Wild Rice Chicken Soup Recipe
Wild Rice Chicken Soup Recipe photo by Taste of Home
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Wild Rice Chicken Soup Recipe

Read Reviews
5 1 1
Publisher Photo
This hearty soup from our Test Kitchen is chock-full of tender thigh meat and veggies, pleasantly seasoned with savory and garlic.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
Originally published as Wild Rice Chicken Soup in Cooking for 2 Spring 2007, p21

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MY REVIEW
Idontcarewhatmyscreennameis User ID: 6376742 65828
Reviewed Aug. 7, 2012

"I found this to be very flavorful. The variety of veggies was very good. I had "Flipside" Pretzel crackers. Will definitely have this again."

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