Fate of a chicken, Part 4: Chicken & Wild Rice Soup

This is the end of the line for our chicken. This soup is the fourth and final meal squeezed from one 3.25 lb bird. I looked on the internet for a nice, light, broth-based soup with wild rice but all I could find were cream-based soups.  Definitely not volumetric.  I came up with this instead and because I improvised, quantities are very approximate but the nice thing about soup is that you can wing it and still end up with delicious soup.

I had the last few ounces of our roasted chicken on-hand but you could start with uncooked chicken in this soup.  Just poach it in the stock, remove and debone, chop, and return to the pot.

Chicken & Wild Rice Soup

  • 4 quarts chicken stock (I used the stock I made the night I roasted the chicken)
  • ~3 ounces diced cooked chicken
  • 1/3 cup wild rice, uncooked
  • 3/4 cup brown rice, uncooked
  • 1 medium onion, finely chopped
  • 3 stalks celery, chopped — I chopped finely because I don’t like big hunks of celery but you can chop it to the size you like.
  • chopped thyme
  • chopped parsley
  • salt & pepper to taste

Heat the stock in a large pot over medium-high heat. Add the rest of the ingredients and bring to a boil.  Reduce heat and simmer until the rice is cooked, about 45 minutes.  Season with salt and pepper as desired, dish into bowls and top with a little additional parsley. This recipe made eight nice-sized bowls of soup. We paired it with a nice green salad for a complete and filling meal. Prepared with the quantities listed, soup contains about 190 calories and 4 g fat per serving.

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