This is a hearty, simple and comforting soup to make during the winter months. I love taking leftover chicken from chicken stock and adding it to this dish. I have the crock pot version and the stove top version, both are delicious! It makes a big batch and it's great to freeze :) Crock Pot Ingredients: 1/2 cup uncooked wild rice 1/2 cup uncooked long-grain white rice 1 Tablespoon veggie oil 5 1/4 cup chicken broth 2 teaspoons thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 1 medium onion, chopped 1 lb raw chicken, cubed 1) Stir rice in oil in slow cooker, cover, cook on high for 15 mins. 2) Add the rest of the ingredients, cover, and cook for 4-5 hours. Stove Top Ingredients: 1/2 cup uncooked wild rice 1/2 cup uncooked long-grain white rice 1 Tablespoon veggie oil 5 1/4 cup chicken broth 2 teaspoons thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 1 medium onion, chopped 1 lb raw chicken, cubed or 1 lb cooked chicken, cubed 1) In a large stock pot, cook rice according to package directions. Empty rice in large bowl to set aside. 2) In that same stock pot, wipe out rice completely, and either cook your raw chicken until done in veggie oil, or add already cooked, leftover chicken to the stock pot later. 3) If you did cook the cubed chicken, set it aside with the rice and add your diced onion to the stock pot and cook until transparent and cooked. About 5 mins. 4) Once onions are cooked, throw in all of your ingredients, including the cooked chicken and rice. Cook on medium-low heat for at least an hour to marry the flavors. Add salt and pepper as needed and serve. Enjoy!
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