November 1, 2010
Chicken, Vegetable, & Wild Rice Soup
Most of us enjoy having short cuts when it comes to fixing dinner, at least some nights. One of those shortcuts is to use leftovers from one meal to make a new meal. It’s economical, and it saves time. One of the easiest ways to do that is to put leftovers into a soup. In this case, on the first night I roasted a whole chicken and cooked enough wild rice that I would have leftovers. I didn’t cook extra veggies. After dinner, I used the chicken to make stock in my pressure cooker. If you don’t have homemade stock you can buy it. Remember to read the ingredients and look for gluten. Pacific is brand I like to use when I don’t have homemade.
The second night, the veggies were the only thing that needed a little work, and they didn’t take long. You could serve this soup with French bread rolls or drop biscuits.
Gluten-Free Chicken, Vegetable, and Wild Rice Soup
- 4 c. chicken broth
- 3 c. water
- 3 large carrots, peeled
- 3 small zucchini, washed and cut
- 1 small onion, chopped
- 2 c. cooked chicken, cut in pieces
- 1 tsp. dried basil
- 1 Tb. olive oil
- 2 c. cooked wild rice
- salt & pepper to taste
Stovetop: Slice the carrots and add all ingredients to a pot. Heat to boiling and simmer until the vegetables are cooked.
This post is linked to Slightly Indulgent Tuesdays and Tasty Tuesday.
Labels: soup recipes
I made chicken soup last night, and it's becoming a staple for me. Your recipe sounds a lot faster and easier than mine! I should really get a pressure cooker. Your broth looks great. Thanks for the recipe!
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