Lively Chicken Wild Rice Soup

Chicken Wild Rice Soup
Chicken Wild Rice Soup

This soup was so good, I just had to share the recipe!  It’s quick, easy, inexpensive, and all the kids liked it.  I call it “lively,” because the lemon really gives it a tasty punch!  It’s really easy to make, too.  If you use non-organic carrots make sure to peal them.  It will taste the best if you make it a couple hours before dinner and let it simmer.  Here’s the recipe:

2 Boxes Organic Chicken Broth (8 cups)

2-3 Cups Left Over Chicken Chunks

1/2 Chopped Purple Onion

1 Tbsp Coconut Oil

4 Small Red Potatoes, Skin On, Cut in Chunks

3 Carrots, Washed and Cut in Chunks

1 Tsp Celery Seeds

1 Cup Chopped Zucchini

2 Tsp Turmeric

1 Tsp Garlic Powder

Salt and Pepper to Taste

1/4 Cup Lemon Juice (or to taste)

2 Cups Mixed Wild and Brown Rice

3 Cups Baby Spinach or Chopped Purple Kale

Saute the onions, carrots, and potatoes in the coconut oil in a large dutch oven over medium heat for a few minutes.  I try to get the onions a little brown, but don’t worry about softening the other veggies yet.  Add broth, chicken, spices, salt, and pepper.  Simmer, covered, until potatoes and carrots are soft.  Remove the lid and add rice and lemon juice.  Turn off the heat as soon as it’s warm enough to serve (should be pretty much right away, unless your rice is really cold).  Serve it hot in bowls, and place the spinach on the table.  Tear up desired amount of spinach and stir it into hot soup.  It will wilt nicely.  Enjoy with whole grain gluten free bread!

Feel free to make it in a crock pot!  Just put all the ingredients, except rice, lemon, and spinach, into the pot and cook on low until the veggies are soft.  Add those other things at the last second.




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