Chicken and Wild Rice Soup with Pearled Onions

By carvalhohm

Ingredients

• 2 Tbsp olive oil ($.20)
• 1 1/2 cup frozen pearled onions, about 1/2 bag ($.37) $.88 sale plus $.60/3 coupon
• 1 4 oz. can sliced mushrooms, drained ($.39) Super sale at Walgreens
• 2 garlic cloves, crushed ($.10)
• 4 cups homemade or store bought chicken broth (free to $2)
• 4 cups water
• 1 cup brown rice ($.40)
• 1 cup wild rice ($1.99)
• 2 cups cooked and shredded chicken ($1.50)
• 2 Tbsp white wine vinegar ($.10)
• 1 tsp parsley ($.05)
• Salt and pepper, to taste
• Bread or side of frozen veggies ($.68) $.88 sale plus $.60/3 coupon

Details

Adapted from 5dollardinners.com

Preparation

Step 1

To a large saucepan or Dutch oven, add the olive oil. Saute the frozen pearled onions with the mushrooms and crushed garlic. No need to thaw…will take a few extra minutes to steam off the water that the frozen onions release while they saute…about 4-6 minutes. Once sauteed and the water has steamed off, add the broth and water. (Wild rice is a “thirsty” grain…it takes 4 cups of liquid to 1 cup of wild rice…twice as much as white and brown rice!) Bring to a boil, then add the brown rice and white rice. Stir in the cooked and shredded chicken, white wine vinegar, parsley and some salt and pepper, to taste. Bring it all to a rolling boil, reduce heat to medium and cook for 50 minutes, or until wild rice and brown rice are soft. Cover if too much water boils off…or add more water/broth, to reach desired consistency.
Note: This could certainly be made with raw chicken…just slice or dice boneless skinless chicken breasts or boneless skinless chicken thighs and add when you would add the cooked and shredded chicken. It will cook through as the rice cooks.
Serve Chicken and Wild Rice Soup with a slice of bread, or frozen veggies…in our case, corn. Serves 4-6.

Cost $5.78

(With plenty of leftovers for lunch tomorrow!)