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.