Chicken and Wild Rice Soup

from ButterYum
makes 2 quarts

Ingredients

  • 3 cups cooked wild rice (directions below)

  • 3 cups shredded cooked chicken

  • 3 cups frozen mixed vegetables

  • 4 cups chicken stock

  • kosher salt and cracked black pepper to taste

Directions

  1. place all ingredients in a 6-quart stockpot and heat thoroughly. Taste carefully and adjust salt and pepper if needed.

Note: To cook wild rice in a pressure cooker (instant pot), place 1 cup dry wild rice in pressure cooker with 4 cups water or chicken stock, and 1 teaspoon kosher salt (omit if using salty stock). Cook on high pressure for 15 minutes, allow pressure to release naturally for 10 minutes. Alternatively, cook according to package instructions.

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