Chicken Soup with Wild Rice

5 from 1 vote

Serve Chicken Soup with Wild Rice when you're craving a hot bowl of rich, brothy soup. Slow-cooked on the stove in a homemade broth that is so delicious, it is sure to heal whatever is aching you.

Prep Time25

Cook Time3 50

Total Time4 15

Course: Soup

Cuisine: American

Keyword: Chicken/Poultry Dishes, Comfort Food, Homemade Chicken Broth, Royal Blend Rice, Wild Rice

Servings:

Calories: 321kcal

Equipment

Ingredients

Cooking the Chicken

1 whole chicken giblets and insides removed (or chicken thighs)
3 large carrots peeled and halved
4 stalks celery halved
1 medium sweet onion quartered
water to cover the chicken
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Making the Soup

8 cups chicken broth
3 cubes chicken bouillon
1 cup wild rice or Royal Blend Rice - uncooked
3 tablespoons Extra virgin olive oil
2 tablespoons butter
1 1/2 cups celery sliced
1 1/2 cups carrots peeled and sliced
1 cup button mushrooms sliced
1 cup sweet onion chopped
2 tablespoons garlic minced
2 cups cooked chicken shredded
2 teaspoons dried parsley
1 teaspoon dried oregano
1/2 teaspoon rubbed sage
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

US Customary - Metric

Instructions

Part 1 - Cook the Chicken and Homemade Broth

To begin, gather the first seven ingredients so that you have everything close at hand on the counter or table.
Prepare your vegetables. Peel and slice 3 large carrots, 4 stalks celery, and peel and quarter 1 medium sweet onion.
Remove inner packet from 1 whole chicken and place entire chicken in a large soup pot or Dutch oven. Cover the chicken with water, approximately 6-8 quarts.
(You may substitute 5-6 bone-in chicken thighs in place of the whole chicken, if desired.)
Add in prepared Carrots, Celery, and Sweet Onion. Season with 1 teaspoon kosher saltand 1/2 teaspoon freshly ground black pepper. Bring to a boil, and then cover and simmer for 2-3 hours until chicken meat falls off the bone. Skim off foam as needed.

Part 2 - Make the Soup

To prepare the soup, remove chicken from the Dutch oven and place it on a large plate or tray to cool. Strain the broth, removing vegetables and any floating particles.
When the chicken has cooled some, pick meat off of the bones and slice into 1/2" chunks. Measure out 2 cups cooked chicken and set aside.
(You may refrigerate or freeze the remaining chicken for later use.)
Prepare the vegetables for the soup. Slice 1 1/2 cups celery. Peel and slice 1 1/2 cups carrots. Slice 1 cup button mushrooms. Chop 1 cup sweet onion and mince 2 tablespoons garlic.
If necessary, add water to make 8 cups chicken broth. Bring to a boil. Stir in 1 cup wild rice and 3 cubes chicken bouillon. Allow to simmer covered for 25 minutes until rice is tender.
In a large skillet, heat 3 tablespoons Extra virgin olive oil and 2 tablespoons butter. Sauté the sliced celery, carrots, mushrooms, onions, and garlic until tender.
Add sautéed vegetables to the broth mixture along with the diced chicken. Season with 2 teaspoons dried parsley, 1 teaspoon dried oregano, 1/2 teaspoon rubbed sage, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Simmer for 10-15 minutes.
Serve piping hot with saltine crackers. Serves 4-6.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

**A faster way to make this soup is to buy a rotisserie chicken at the store and use it. You will want 2 cups of shredded chicken to do this. Then you may skip the first part of this recipe and continue at Part 2.

Nutrition