Chicken and Wild Rice Soup

As a busy kindy teacher, pre-making lunches ahead of time is helpful. At our school we only get 40 minutes for lunch. However, by the time we walk home and account for the time it will take to walk back, there is little time to prep and eat lunch. This weekend I cooked one of my favourite lunch time dishes. Soup! This soup from Sophistimom has been one of my go to soups for the past year. It's filling, delicious, and doesn't really take that much time to make. There are a ton of ways to add your own signature with this soup, by adding different spices, pasta, or rice. Try it!

 

Chicken Soup with Wild Rice

Ingredients

4 small chicken breasts

1/2 cup of wild rice blend
2 large carrots chopped into 1 inch pieces
3 stalks of celery chopped into 1 inch pieces
1/2 of a red pepper chopped
6 cups of chicken broth
1 cup of water
1/2 tbsp of vinegar
1 medium onion chopped
1 tbsp of olive oil
1 tsp dried thyme
1/2 dried rosemary
3 or 4 dried bay leaves
A pinch of cayenne pepper
salt and pepper to taste

Directions
To cook the chicken, place in a large pot of water and boil for about 20 minutes. You may need longer if you are cooking from frozen. When the chicken is cooked through, use two forks to shred it into small pieces. In another pot, cook your rice according to package directions.

Meanwhile, in a large pot over medium low heat, pour in oil and add carrots, onions, celery, thyme, and rosemary. Cook until tender, about 10 minutes. Add red peppers, chicken broth, water, and vinegar. Next, add cayenne pepper, and salt and pepper to taste. Bring to a boil, and then simmer for 20 minutes. Taste and add more water or salt and pepper if needed.

Place chicken and rice into individual bowls and cover with a ladle or two of soup.

Makes 8-9 individual portions