My Recipe for Chicken and Wild Rice Soup
by Joanne Troppello
I love making soups—both following recipes and creating my own recipes. A few weeks ago, the colder Fall weather started in full force with a cold and rainy day. It was the perfect day to make soup. So, I made my recipe for Chicken and Wild Rice Soup in the crockpot.
8 Cups of Chicken Broth or 8 Cups of Water with 2 chicken bouillon cubes (to taste)
2 lbs. Boneless, skinless chicken breasts (cut up)
1 Cup wild brown rice (drained and rinsed)
3-4 Cloves of garlic
Vegetables of choice like peas, carrots, or celery (We used 12 oz peas frozen bag)
1 tbsp Balsamic vinegar
1 tbsp Red wine vinegar
1 tbsp Olive oil
2 tbsp Tomato paste
2 tbsp Tomato sauce
1 tsp Season salt
1 tsp Italian parsley
1 tsp Basil
Cut up boneless, skinless chicken breasts into small 1 inch pieces. If you are using bouillon cubes instead of ready-made chicken broth, boil bouillon cubes in water. Dice garlic and carrots or celery (if you're using those vegetables).
Add chicken to the crockpot, then add the rice, vegetables, and garlic. Add the rest of the ingredients and pour in the chicken broth last. Stir all ingredients and add the lid to the crockpot. Cook on low heat for 6 hours.
Sunflower Quest: Chicken and Wild Rice Soup Recipe - Troppello's Kitchen
Do you like to eat soup? What's your favorite type? If you like to make soup, what’s your favorite kind to make?
About the Author
Joanne Troppello is an author, writer, and poet. She is the publisher of the online Christian lifestyle magazine, Mustard Seed Sentinel.