Easier Chicken and Wild Rice Soup
We've simplified the prep process in this hearty, flavorful soup by using store-bought stock and a store-bought rotisserie chicken -- and the results are soul-satisfying and delicious. This soup freezes well, reheats beautifully and makes excellent leftovers the following day. This recipe makes 4 meal-sized servings.
PREP TIME: 25 minutes
COOK TIME: 35 minutes
2 tablespoons olive oil
2 tablespoons butter
2 large carrots, scrubbed clean and chopped
1 medium yellow onion, chopped
3 celery stalks, chopped
1 pound of chicken from a rotisserie chicken, shredded
1 quart plus 3 cups chicken stock (we like Kitchen Basics brand for this recipe)
2/3 cup wild rice
1/2 teaspoon dried thyme
1 bay leaf
Handful of freshly chopped parsley, for garnish
Salt and pepper, to taste
Heat oil and butter in a large stock pot to medium-high on the stove top. Add carrots, celery and onion. Season with salt and pepper. Cook until the vegetables just begin to soften, about 5 minutes.
Add stock, rice, thyme and bay leaf to pan. Stir, bring to a boil, reduce heat to a simmer, cover and cook until rice becomes tender, about 20 minutes. Stir in chicken and heat through. Remove bay leaf. To serve, ladle some soup in to a serving bowl and garnish with parsley.