My Favorite Chicken and Wild Rice Soup

Name: My Favorite Chicken and Wild Rice Soup
Prep time: 3 h 37 min
Cook time: 3 h 37 min
Total time: 3 h 37 min
Yield: 6
Cuisine: Global
Ingredients: 3 carrots, chopped; 2 stalks celery, cut in half; 1 kilograms chicken pieces; 6 servings chopped fresh parsley; 5 cloves garlic, crushed; 2 Tbsps lemon juice; 1 large whole onion, peeled; 170 grams package long grain and wild rice mix (such as Uncle Bens ® Original); 6 servings salt and pepper, to taste; 1 Tbsp vegetable oil

Need It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 3 hours and 37 minutes.

Instructions

Heat oil in a large pot over medium heat; add the chicken, whole carrots, celery, and whole onion. Cook until the chicken is browned, about 10 minutes. Season with salt and pepper. Stir in the crushed garlic cloves, and cook until soft, about 1 to 2 minutes.

Ingredients you will need

Salt And Pepper

Whole Garlic Cloves

Carrot

Whole Chicken

Celery

Onion

Cooking Oil

Equipment you will use

Pot

Pour enough water into the pot to cover the chicken and vegetables. Simmer for 2 to 3 hours.

Ingredients you will need

Vegetable

Whole Chicken

Water

Equipment you will use

Pot

Add water as necessary.

Ingredients you will need

Water

While the soup is simmering, cook the rice according to package instructions. Refrigerate when done.

Ingredients you will need

Rice

Soup

Removed cooked chicken from the pot to cool. Strain the broth, discarding cooked vegetables. Shred chicken and return to the pot along with the broth; stir in chopped carrots and lemon juice. Bring soup to a simmer, and cook until the carrots are soft, about 10 minutes. Stir in the cooked rice and chopped parsley.

Ingredients you will need

Cooked Chicken