Recipe

Lindas Chicken And Wild Rice Soup Recipe

	Mbeards2 / All my dishes 1 year ago This soup is a favorite of our family. My friend, Linda, was suffering from cancer and undergoing chemo-therapy for it. I made a big batch of this soup and brought it to her and her husband. She called the next day to say thanks and said how she tru... More Prep:60m Cook:60m Servings:10	Mbeards2
	chicken brown rice wild rice

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Ingredients

1 3-4 pounds chicken, either whole or parts

1 Cup long-grain brown rice

½ Cup wild rice

3 quarts water

1 Cup onion, chopped

½ Cup celery, sliced

3 to 4 garlic cloves, minced

2 tablespoons olive oil

1 pound carrots, peeled and sliced or 1 1-pound bag of frozen sliced carrots

2 whole cloves

1 large bay leaf

4 tablespoons fresh parsley, chopped, or 2 tablespoons of dried minced parsley

2 teaspoons salt

4 pepper corns

½ teaspoon ground nutmeg

Directions

In an 8-quart Dutch oven, add the 3 quarts of water, cloves, bay leaf, pepper corns and chicken. Bring to a simmer and continue simmering until the chicken thoroughly cooked.

Remove the chicken from liquid and allow the liquid and the chicken to cool. Remove the chicken from the bones and cut into bite-sized pieces.

Skim as much of the fat as possible from the liquid that the chicken was cooked in and strain it. Return the liquid to the Dutch oven.

In a separate pan, add the 2 tablespoons of olive oil and heat.

Add the chopped onions and garlic and sauté until the onions and garlic are soft. Set aside.

Add the salt, brown rice, wild rice, celery, and nutmeg to the Dutch oven.

Simmer for about 30 minutes.

Add the onions and garlic, carrots and chicken and continue to simmer until the carrots and rice are tender. About another 20 minutes.

Add the parsley and simmer for about 5 minutes longer.

Ladle into bowls and EAT!

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