Warms you up from the inside out.
This variation replaces noodles with long grain and wild rice. You can used leftover cooked chicken or raw boneless as I have here.
My family adores soup, so I use this as an opportunity to add as many vegetables as possible.
The spinach adds extra nutritional punch, something we all need this time of year as cold and flu season is upon us.
How can something this healthy taste so good?
Chicken Vegetable Soup with Wild Rice
- olive oil
- 1 small onion chopped
- 1/2 large green bell pepper chopped
- 3 carrots peeled and diced
- 1 tbsp minced garlic
- 3 large boneless chicken breasts diced
- 8 cups of chicken broth
- 1 cup of long grain and wild rice mix.
- 1 cup each of frozen peas and spinach
- 1 tsp each of thyme, savory, and celery salt
- 2 tbsp parsley
- pepper to taste
In a large soup pot heat oil, add diced vegetables and cook until onion is transparent.
Add chicken and cook until starting to brown.
Add remaining ingredients. Bring to a boil then reduce heat and simmer for 1 to 2 hours.
Add more broth if soup gets to thick. Adjust seasonings to taste.
Ladle into bowls and serve with warm sliced crusty baguette.