- Yields: about 3 quarts
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 cup wild rice
- 2 tablespoons neutral-flavored oil
- 1 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 teaspoon minced garlic
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- 8 cups chicken stock
- 1 pound cooked chicken meat, cut into small pieces
- 1/2 cup frozen peas
Directions
Bring a large pot of salted water to a boil. Cook wild rice until tender, 35 to 60 minutes, depending on how fresh it is and whether you like it soft or chewy. Drain.
Heat oil in a soup pot over medium-high heat. Cook onions, celery, carrots, garlic, herbs and spices until soft, about 5 minutes. Add stock and bring to a boil; reduce heat to low and simmer for 1 hour. Stir in cooked rice, cooked chicken and peas. Heat through and adjust seasonings.
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