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Chicken Soup with Wild Rice

Here's a yummy recipe when you're craving a hot bowl of chicken soup. The broth is so good!


1 whole chicken
3 carrots, peeled and halved
4 stalks celery, halved
1 onion, quartered
water to cover
salt and pepper

8 cups chicken broth
3 cubes chicken bouillon
1 cup wild rice
3 tablespoons olive oil
1 1/2 cups sliced celery
1 1/2 cups peeled and sliced carrots
1 cup sliced mushrooms
1 cup chopped onions
2 tablespoons minced garlic
2 cups cooked chicken
2 teaspoons dried parsley
1/2 teaspoon rubbed sage
1/2 teaspoon sea salt
1/4 teaspoon pepper


Place chicken in large soup pot and cover with water. Add celery, carrots, onion, and salt and pepper to taste. Heat and simmer for 2-3 hours until chicken meat falls off the bone. Skim off foam as needed. Remove chicken and strain the broth. When the chicken has cooled some, pick meat off of the bones and slice into 1/2" chunks. Measure out 2 cups of chicken and set aside. May refrigerate or freeze remaining chicken. (Some may opt to slice the cooked vegetables and use in the soup. For me, the vegetables were too soft, so I chose to use fresh for the remaining recipe.)


Add enough water to broth to make 8 cups. Bring to boil. Stir in rice and bouillon cubes and allow to simmer for 25 minutes until rice is tender. In medium skillet, heat olive oil and saute sliced celery, carrots, mushrooms, onions, and garlic until tender. Add to broth mixture along with chicken. Add parsley, sage, salt, and pepper. Simmer for 10-15 minutes. Serves 4-6. 
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