After Thanksgiving or Christmas turkey dinner, you can easily make a variation of this soup using turkey stock and meat. This Chicken and Wild Rice Soup recipe is perfect if you have some glorious homemade stock on hand. Now enough writing, more soup!
Chicken and Wild Rice Soup
Makes 6 servings
Takes 20 minutes’ active time + 45 minutes’ simmering time
Rating All levels
1 teaspoon olive oil
1 1⁄3 cups diced onion
1⁄3 cup diced carrot
1⁄3 cup diced celery
1 clove garlic, minced
8 cups chicken stock
½ cup wild rice
1 cup chopped cooked chicken meat
1 cup chopped zucchini
1 cup chopped fresh tomatoes, skin on
1 cup fresh or frozen corn niblets
1 teaspoon dried summer savory
1 Tablespoon fresh curly parsley (optional)
1 teaspoon pepper
- Heat the oil in a stockpot over medium heat and add the onions, carrots, and celery. Cook, stirring constantly, until translucent.
- Add the garlic and cook until fragrant, about 30 seconds, before stirring in the stock and then the rice. Bring to a boil over mediumhigh heat and then turn the heat to low to simmer until the wild rice splits and is tender to chew, about 45 minutes.
- Add the chicken, zucchini, tomatoes, corn, and savory. Heat through, about 10 to 15 minutes.
- Garnish with fresh parsley, if desired, and add pepper to taste.
Note: If you can’t find wild rice, you can substitute any long-grain rice or other grain. Just cook it separately and add it at the end.
Recipe by Karen Anderson from Eat Alberta First, copyright © 2023 by Karen Anderson.