Chicken and Wild Rice Soup

A delicious, hearty soup that is also healthy. Perfect for a cold winter’s night or as leftovers for work.

  • 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

  • Boil chicken until done, then shred.

  • 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.

Chicken and Wild Rice Soup photo

PREP TIME: 25 min

notes:

Use wild rice, trust me. Diced carrots can also be added.

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