Creamy Wild Rice Soup


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Recipe Makes: 6-8 servings

Prep Time: 10 minutes

Cook Time: about 1 hr

Total Time: about 1 hr 10 minutes

INGREDIENTS:

2 chicken breasts

1 cup of Wild Rice

1 ½ cup milk

1 cup chopped carrots or 1 large carrot

1 ½ cup chopped celery or 2-3 stalks

1 medium onion

3-4 garlic cloves

2-3 small potatoes

1 tsp salt & pepper

½ tbsp dried parsley

Water

DIRECTIONS:

  1. Start out by grabbing a large pot and fill it up with water, and add in chicken breast.
  2. Turn the stove on high for 5-10 minutes, once water starts to get murky and have white foam collecting on top, turn the heat down.  Keep collecting the white foam until it stops, takes around 20 minutes. Turn the heat down low.
  3. Dice up the celery, onion, and carrots.  Add olive oil to a medium pan and let it heat up. Add in the chopped vegetables and saute for about 7-10 minutes or until vegetables are golden brown. Add in garlic and saute for about 1 minute or until fragrant.
  4. Take the chicken out of the broth and shred it, once done toss it back into the broth.  Add the sauteed vegetables to the chicken broth and boil for 15 minutes.  While the vegetables are boiling, peel and chop up the potatoes into ½ inch cubes.
  5. Add potatoes and wild rice to the soup and let boil on low fire for 15 minutes.  After the rice and potatoes are tender add in milk and dried parsley.  Let cook for 2-3 minutes uncovered on low fire and remove.  Serve with bread.  Enjoy!
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STEP BY STEP INSTRUCTIONS:

Gather all ingredients.

Start out by grabbing a large pot and fill it up with water, and add in chicken breast.

Turn the stove on high for 5-10 minutes, once water starts to get murky and have white foam collecting on top, turn the heat down.  Keep collecting the white foam until it stops, takes around 20 minutes. Turn the heat down low.

Dice up the celery, onion, and carrots.  Add olive oil to a medium pan and let it heat up. Add in the chopped vegetables and saute for about 7-10 minutes or until vegetables are golden brown. Add in garlic and saute for about 1 minute or until fragrant. Take the chicken out of the broth and shred it, once done toss it back into the broth. 

Add the sauteed vegetables to the chicken broth and boil for 15 minutes. 

While the vegetables are boiling, peel and chop up the potatoes into ½ inch cubes.

Add potatoes and wild rice to the soup and let boil on low fire for 15 minutes.  After the rice and potatoes are tender add in milk and dried parsley.  Let cook for 2-3 minutes uncovered on low fire and remove.  Serve with bread.  Enjoy!

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AUTHOR: ANA

DID YOU MAKE THIS RECIPE? I would love you see a picture of your creation!

Tag @amintymonday and use the hashtag #AMintyMonday on

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