Description
This chicken wild rice soup is a harmonious blend of simple ingredients, creating a comforting and flavorful dish. With a rich broth, tender chicken and nutty wild rice, each spoonful gives warmth and satisfaction. It’s such a homemade cozy delight!
Ingredients
1 cup wild rice (see notes)
4 cups water
2 tablespoons avocado oil
4 garlic cloves, chopped
1 big onion
1 cup chopped celery
1 cup chopped carrots
1 big yellow bell pepper
1 tablespoon sea salt
1 and 1/2 lb chicken (breast or bone-in thighs)
6 cups water
2 cups fresh spinach, chopped
Garnish – chopped fresh parsley
Instructions
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Rinse and drain the wild rice.
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In a small pot, boil the wild rice in 4 cups of water over medium heat for approximately 40 minutes until the rice is tender, but still chewy in a good way. Rinse and drain the liquid, if any.
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While the rice is boiling, chop all the veggies (garlic, onion, celery and carrots).
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Saute the onion and garlic in avocado oil for 5 minutes, stirring often.
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Add the rest of the veggies (celery, carrots and bell pepper), sea salt, chicken and 6 cups of water.
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Bring everything to a boil and simmer for 30 minutes until the veggies and the chicken are cooked.
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Add the fresh spinach to the soup and let everything simmer for 5 more minutes.
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Remove the meat from the bone, cut it into bite-sized pieces and place it back in the soup.
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Add the cooked, drained and rinsed wild rice to the soup.
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Taste and add more sea salt if needed. If you’d like to add a bit of heat, you can add chili flakes or serve the soup with chopped jalapeno.
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Serve warm and garnish with fresh parsley.
Enjoy!
Notes
Do not use a wild rice blend for this recipe unless you are comfortable changing the rice-water ratio and the rice cooking time.
An important note here: boiling the wild rice separately is key. If cooked with the soup, it tends to turn everything into a less-than-appetizing purple-black color.