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
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.