I love soup. If I had to only eat one thing, or cook one thing…. I think it mightttt be soup.
Usually chicken soup (if you are making if from scratch) can take some time to cook up. But this only needs two chicken breasts and 30 minutes to make!
Wild rice is super healthy, and it adds a bit of fibre filled grain to the chicken soup. I find this is great when you are making a soup which is going to play the role of main course for the night. Barley is another lovely grain for soups – and I think it deserves a place on the blog in the near future.
Anyways, just so you can see how easy this is to do, here is my rough process. I get the wild recie going, and then I place two chicken breasts in cold water in a pot on the stove. If they are frozen, I only turn the heat up half way. Then I simmer them properly, until cooked to the center. The water that the chicken breasts simmer in acts as the stock.
With two forks, I pull apart the chicken breasts, and add the rice and any chopped veg to the chicken pot. Get it to heat, add all other miscellaneous ingredients – and you have a creamy comforting chicken and wild rice soup – in under 30 minutes!
I just love this recipe, and when I am in doubt as to what to cook, at the moment this is what constantly works its way into my mind. : )
If you are planning to make this soup, and want some quick easy bread to go with it – then this last minute soda bread is a good option.
30 Minute Chicken & Wild Rice Soup
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Ingredients
- 2 cups cooked wild rice
- 2 raw chicken breasts
- 4-5 cups water
- 2 tablespoons flour
- 1 large onion
- 2 sticks celery depending on size
- 1 cup milk
- 1/3 cup cream
- 2 tablespoons gelatin
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Set the wild rice on to cook, following the packet directions to make 2 cups of cooked rice.
- Place the chicken breasts into a second pot with 4-5 cups of water.
- Bring up to heat and simmer until the breasts are cooked to the centre. You can use two forks the pull one apart at the middle to check.
- As soon as the chicken is cooked, remove it onto a board, and using two forks, pull it apart into stringy bits. Transfer these back into the pot.
- Now mix the flour and the rice together. Add this to the chicken pot and stir well.
- Chop the onion and celery into the pot (you can use the celery tops as well, they add great flavor!). Add the thyme and gelatin, and bring to a simmer. Simmer for a few minutes to soften the veggies.
- Now the milk cream, salt and pepper.
- Serve hot!
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