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Chicken and Wild-Rice Soup


This is from the Martha Stewarts Everyday Food cookbook Fresh Flavor Fast.

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Chicken and Wild-Rice Soup 0 Picture


  • 2 T olive oil
  • 1 onion coarsely chopped
  • Coarse salt and freshly ground pepper
  • 2 cans (14 1/2 oz. Each) chicken broth
  • 2/3 c wild-rice blend
  • 2 1/2 c water
  • 4 boneless, skinless chicken thighs (about 8 oz.)
  • 4 carrots (coarsely chopped)
  • 4 celery stalks coarsely chopped


Servings 4
Preparation time 15mins
Cooking time 60mins


Step 1

Heat oil in large post over medium heat. Add onions and season with S&P. Stirring occasionally until beginning to soften 3-5 minutes. Add chicken broth, rice and water. Bring to a boil; reduce to a simmer. Cover and cook 35 minutes.
Add chicken, carrots, and celery. Return to a boil; reduce heat to a simmer. Cook (uncovered) until vegetables are tender and chicken is opaque throughout, about 15 minutes. With a slotted spoon, transfer chicken to a cutting board. Shred with two forks.
Return chicken to pot; season soup with salt and pepper. At this point, soup can be refrigerated up to 2 days in an airtight container; Let cool completely before storing. Reheat gently before serving.

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