Chicken and Wild Rice Soup
Adam Williams
A delicious, hearty soup that is also healthy. Perfect for a cold winter’s night or as leftovers for work.
ingredients
- 8 ounces whole grain brown or wild rice
- 2 quarts chicken broth
- 1 diced yellow onion
- 5 stocks chopped celery
- 1 pint half and half or heavy cream
- 3 chicken breasts
- 2 tbsp Thyme
- 2 tbsp lemon pepper seasoning
- Olive oil
- Salt to taste
directions
- 1
Boil chicken until done, then shred.
- 2
In a large cooking pot, sauté diced yellow onion and chopped celery in olive oil until soft. Add broth, cream, chicken, rice, and seasonings. Bring to a boil, then reduce heat to medium. Allow to simmer covered until rice and vegetables are cooked, approximately 40-45 minutes.
notes
Use wild rice, trust me. Diced carrots can also be added.
Source: Carrie Webber
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