I don’t know about you, but during these cold winter months nothing is better than good ole bowl of soup. This Chicken and Wild Rice Soup has been a standby for me for twenty plus years. I think it tastes even better on the second day!
Of course there are two ways you can do this, in your crockpot, or on the stovetop, either way the soup will turn out delish! And pairing it with homemade bread, well, it’s pretty close to heaven.
3 cups diced cooked chicken (I used half of a Costco rotisserie chicken)
1 cup chopped celery
1 cup chopped onion
1 garlic clove, minced
1 cup chopped carrots
1/4 cup butter
1 cup wild rice (or really any you have on had works good too)
1 teaspoon black pepper
1 teaspoon kosher salt (or to taste)
2 quarts chicken broth (this time around I made my own)
Crockpot method:
Add all ingredients, except rice, and mix together. Set on low for 8-9 hours, or high for 3-4 hours. About half and hour to forty minutes before serving add 1 cup rice. Stir. Cook until tender.
Stovetop:
Sautee onions, garlic, celery and carrots in butter till soft. Add broth, and chicken, bring to boil. Add rice and cook until soft. Serve and enjoy!
