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I wanted to make a soup to go with chicken salad sandwiches but I didn’t want a heavy, cream soup. I love creamed soup but I wanted a broth based soup since the chicken salad had mayonnaise. I wasn’t sure I wanted a chicken soup with chicken salad, but this turned out to be the perfect soup.
The combination made such a great lunch, but it would also make a great dinner too!
Hope you love this soup as much as I do!!
Chicken and Wild Rice Soup
Ingredients
- 1 Tbsp Butter
- 1 Tbsp Olive oil
- 2 Stalks Celery
- 2 Carrots Sliced
- 1 Onion, diced
- 2 Cups Chicken, cubed or shredded Recipe at bottom
- 6 Cups Chicken stock Recipe at bottom
- 1/2 Cups Wild rice
- Salt and pepper
Instructions
- Sauté the celery, onion, and carrots in the butter and olive oil until translucent.
- Add the wild rice and sauté about a minute or two.
- Add the chicken stock and bring to a boil. Lower the heat and simmer 35-45 minutes until the rice and vegetables are tender.
- Add the chicken and just heat through. Bon Appetite!
Chicken Broth, Reserving Chicken for Recipes
Ingredients
- 1 3-5 lbs Whole Chicken
- 1-2 Carrots and celery, large chunks
- 1 Onion, halved or quartered The onion does not have to be peeled
- 2 Garlic cloves, whole
- 1-2 Bay leaf
- Fresh thyme sprigs Optional
- Black peppercorns
- 1 Tsp Salt
- Water to cover
Instructions
- Place the whole chicken in a large stock pot and add all the ingredients. Cover with water.
- Bring to a boil and cook until the chicken begins to fall off the bone.
- Remove the chicken from the broth and set aside to use in soup, chicken salad, chicken and dumplings, casseroles, etc.
- Strain the stock in a colander and discard the vegetables.
- At this point I like to chill the stock so the fat comes to the top and is easily discarded.