Fall is here and I am loving every second of it! I’m sitting here now on my patio with a lite Fall breeze and the sun is shining even though its probably only 68 degrees right now. The kids are in school and the baby is napping and its just so peaceful and quiet! I love this time of year because it gets me in the mood for soups! I came across a recipe I made a long time ago and decided to give a few little quirks to fit my family and it turned out amazing. I LOVED this Chicken and Wild Rice soup so much and even my kids devoured it!
My son thought it was super cool cause I was able to use his carrots we were growing in the garden. He was so proud, it was cute! This recipe is quite simple and easy to make. I made mine a cast iron dutch oven pot but im sure a crockpot would be just fine as well.
To start we need to dice up all our vegtables. I did about a cup of each vegtable.
I then let them simmer with a little bit EVOO for about 10-15 mintes
Added my liquids, chicken and spices
Then my rice
I let the soup cook on medium heat until the rice was done about 30 minutes.
See I told you this Chicken and Wild Rice Soup was so easy to make! I will definitely be adding this recipe into our soup rotate for this Fall and Winter.
- 1 cup diced celery
- 1 cup diced carrots
- ½ cup diced onion
- 1 Tbsp EVOO
- 4 cups chicken broth
- 2 cups water
- 1 cup milk
- 1 tsp oregano
- ½ tsp garlic powder
- ¼ tsp pepper
- 1 box Long Grain Wild Rice ( I used Zatarrins)
- 2-3 chicken breasts, cooked and diced or shredded
- In cast iron dutch oven, cook carrots, celery, onion and EVOO until onions are translucent about 15 minutes on medium heat
- Add chicken broth, water, milk
- Add in Oregano, Garlic powder, pepper. Stir until combined, add chicken
- Next, add entire box of long grain rice into soup mixture. Cook on low heat for about 30 minutes. Stir often for the first couple of minutes to avoid rice from sticking to bottom of pan.