There’s definitely a chill in the air and everyone seems to be passing the sniffles back and forth, which means it’s time for some chicken soup. While I do love a steaming bowl of chicken noodle soup, I admit that sometimes I like my soup sans noodles. This version is gluten free, but hearty and delicious. The batch here serves a crowd of 8-10, so cut it in half if you have fewer people, or, better yet, invite some family or friends to share it with you, unless you are sick, in which case enjoy a bowl a day for a week as you recuperate.
The amounts and types of vegetables aren’t set in stone here. Feel free to experiment with other types or use what you have on hand. Regular peas would be fine in place of sugar snap. Green beans, broccoli and corn would also work well. If you don’t have wild rice, you may substitute plain brown rice in its place.
Chicken and Wild Rice Soup
1 large onion, diced
2 Tbsp butter
2 cups wild rice blend
2 tsp salt (or more depending on the saltiness of your stock)
1 tsp freshly ground pepper
12 cups chicken stock
1-2 cups diced carrots
1 cup diced celery
1 cup diced bell peppers
1/2 cup diced sugar snap peas
2 cups cooked, shredded chicken (may use canned)
1/2 cup chopped fresh parsley
Cook onion in butter until soft and beginning to brown. Add rice, salt and pepper and stir for a minute. Add chicken stock and simmer for 45 min – 1 hour or until the rice is cooked through and the darker grains split open and begin to curl.
Add carrots and celery and simmer 10 minutes. Add peppers, peas and chicken and return to a simmer. Taste for seasoning and adjust as necessary. Remove from heat, stir in parsley and enjoy.
This soup is great alone or topped with a drizzle of olive oil or a dollop of pesto.