Homestyle Rustic Chicken and Wild Rice Soup
It’s the beginning of September, the days are getting shorter and the nights colder. All this means is less time to lallygag on your responsibilities because night-fall comes faster than a Monday. So for that, I wanted to share a simply delicious and VERY inexpensive recipe that you and the family can enjoy together.
This recipe and wholesomeness is something worth trying! I can say that I gave Progresso and Campbell’s a run for their money with guaranteed way leas sodium and so much more love!
For this dish I used left over baked chicken straight from the fridge (cold) and shredded it down to add to my soup. I used one pot and repurposed cut veggies that I had laying in my fridge’s produce drawer. Feel free to switch up your ingredients I’m sure it will come out just as yum, lets dive in shall we?
Ingredients:
- 1/6 diced red onion
- 1/3 diced red and yellow bell pepper
- 1tsp minced garlic
- 2 cups wild rice (uncooked)
- 4 cups of water
- 1 box of Vegetable stock (32oz)
- 3 Chicken thighs cooked and hand shredded
- Spices: cumin, Italian seasoning, tajin (for salt), black pepper.
- 1cup flour
- EVOO
Directions:
- In a 4 inch pan bring all veggies and garlic with 1/3 cup EVOO and brown your veggies. once they are browned and sauteed, add 4 cups of water and and your dry wild rice, bring to a boil.
- Once most of the water has evaporated, stir. Slowly adding in your shredded chicken, add all your vegetable stock and let it cook on medium heat covered.
- Add in your seasonings to taste and contuine to let simmer. In a small bowl whisk your one cup of flour with water and add that to your soup. This step is not needed but gives a heartier consistency to your soup.
- Simmer for about 10-15min and just like that in 4-easy-steps, YOU’RE DONE!
- oh yeah, ENJOY!
Street and Spice 