When I was a kid and someone in the family got sick, homemade chicken soup was the go-to remedy. I don’t know why it worked so well, but it did and I’ve continued that tradition by feeding it to my own family at the first sign of any illness. So, last week, when my son unexpectedly came home with a sore throat and deep cough, I immediately started making a batch of my homemade chicken noodle soup. When I realized I was out of noodles, I added wild rice instead. It was a nice variation and I’m happy to report his cold immediately started to go away, and even better, it didn’t spread to anyone else in the house. I’m convinced the magic to this soup is the homemade chicken stock. Here’s to healing what ales you.
For this recipe you’ll need about 3 cups of cooked wild rice.
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Ok, back to the recipe. Cook your wild rice according to the package directions, OR cook it even faster in an electric pressure cooker (instant pot). Here’s how.
Place 1 cup of wild rice in the pressure cooker.
Add 1 quart (4 cups) of chicken stock (I used my own homemade chicken stock, but you could use store bought stock, or even plain water).
My stock was unsalted so I added 1 teaspoon of kosher salt. Be careful not to add too much salt if you use store bought chicken stock.
Set the cooker to high pressure for 15 minutes, then allow the pressure to release naturally for about 10 minutes.
To assemble the soup - place the wild rice in a 5 or 6-quart stockpot.
Add the chopped or shredded chicken.
Add the frozen mixed vegetables.
And add more homemade chicken stock. Heat through and adjust salt and pepper if needed.
Chicken and Wild Rice Soup
makes 2 quarts
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
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 store-bought stock). Cook on high pressure for 15 minutes and allow pressure to release naturally for 10 minutes. Alternatively, cook according to package instructions.