Lindas Chicken And Wild Rice Soup
From mbeards2 16 years ago
- 60 minutes to make
- Serves 10
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 truly enjoyed it and that it really helped her. Read more She could eat the soup even after having undergone her chemo-therapy treatments. Nobody has ever given such high praise and compliments for my cooking. That is why I decided to name this soup, “Linda’s Chicken and Rice Soup”. See less
Ingredients
- 1 3-4 pounds chicken, either whole or parts shopping list
- 1 Cup long-grain brown rice shopping list
- ½ Cup wild rice shopping list
- 3 quarts water shopping list
- 1 Cup onion, chopped shopping list
- ½ Cup celery, sliced shopping list
- 3 to 4 garlic cloves, minced shopping list
- 2 tablespoons olive oil shopping list
- 1 pound carrots, peeled and sliced or 1 1-pound bag of frozen sliced carrots shopping list
- 2 whole cloves shopping list
- 1 large bay leaf shopping list
- 4 tablespoons fresh parsley, chopped, or 2 tablespoons of dried minced parsley shopping list
- 2 teaspoons salt shopping list
- 4 pepper corns shopping list
- ½ teaspoon ground nutmeg shopping list
How to make it
- 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!
People Who Like This Dish 4
- greekgirrrl Long Island, NY
- daidaismoma Langley, CA
- albys1 Broomall, Pennsylvania
- trigger MA
- mbeards2 Omaha, NE
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The Rating
Reviewed by 2 people-
What a wonderful story...thank you.
greekgirrrl
in Long Island loved it
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I just picked up some wild rice mix, love the stuff.
Soup is wonderful to me with rice.
five forks
trigger
in loved it
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P.S. I added this recipe to some groups.
trigger
in loved it
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