Chicken Soup with Wild Rice

Sally made this for us once, and was kind enough to explain how she did it. I like to make enough to freeze a couple of servings.

Serves 4-6


  • 64 ounces chicken broth - I like Imagine brand Organic Chicken Broth

  • 2 boneless, skinless chicken breasts

  • 1 leek

  • 1 carrot

  • 2-3 stalks celery

  • red bell pepper

  • assorted spices - I like dill plus Hometown or Milwaukee Iron, but you should substitute to your liking

  • Handful of a wild rice blend (about 1/4 cup)


Prep and reserve:

  • 1 leek, halved crosswise and sliced thinly

  • 1 carrot, diced or sliced

  • 2-3 celery stalks, chopped (I like celery in my soup, but you can use less than indicated)

  • 1/2 red bell pepper, in 3/4 inch (length) thin strips

  • 1/2 t cumin

  • 1/2 t dill (or 1-2 T chopped fresh dill)

  • 1 t Hometown, Milwaukee Iron, or other blended seasoning

In a stockpot brown in olive oil:

  • 2 skinless boneless chicken breasts, cut into smallish pieces

  • 3-4 garlic cloves, peeled but left whole

When the chicken is browned throw in the veggies and spices and stir for 1 minute. Add:

  • 64 ounces chicken broth

  • 1 cup water

  • rice

Bring to a boil and cook at least 25 min or until the rice is cooked (brown and wild rice require about 45min cooking time).