PCC Chicken Wild Rice Soup

PCC Chicken Wild Rice Soup

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  • 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


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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