Wild Rice Chicken Soup Recipe
Transform your leftovers into an easy Wild Rice and Leftover Chicken Soup! Savory, delicious and filling this is an easy soup to make with leftovers!
Servings 8
Calories 155kcal
Ingredients
- 2 cups chicken cooked and diced
- 1 cup wild rice blend
- 2 carrots peeled and diced
- 2 stalks celery diced
- ½ onion peeled and diced
- 4 cups chicken stock
- 2 cups water
- 1 teaspoon Italian seasoning
- 1 ½ teaspoon salt
- ¾ teaspoon pepper
- pinch red pepper flakes optional, but this will give it a great zing!
- 1 tablespoon parsley minced
- ½ lemon fresh lemon, squeezed
Instructions
- Dice the vegetables and chicken - white meat or dark meat, use your favorite!
- Heat a large stock pot on medium heat, add the butter and olive oil. When hot and bubbly add all of the vegetables and sauté for 5 minutes.
- Add the wild rice and seasoning, mix to combine and saute for a minute or two.
- Next, add the chicken stock and water, increase the heat to high and bring to a boil. Reduce to low and cover.
- Cook according to package directions for the rice - usually about 45 minutes
- Optional - Finish with a squeeze of lemon and minced parsley to brighten the flavors of this easy soup!
Notes
Tips and substitutes for soup recipe
- No wild rice? Use white or brown rice. Jasmine and basmati rice would also be delicious! Just adjust the cooking time according to package directions.
- Don’t have carrots or celery? You can use leftover veggies from a vegetable tray.
- No leftover rotisserie chicken? Turkey is a great substitute. You can even use ham.
- No chicken stock? Use the drippings from chicken or even chicken gravy. If you’re using gravy you’ll just need to thin it out with water.
Nutrition
Calories: 155kcal | Carbohydrates: 21g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 640mg | Potassium: 321mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2610IU | Vitamin C: 2.1mg | Calcium: 25mg | Iron: 0.9mg