I really wanted to title this post Magically Healing and Awesomely Wonderful Chicken and Wild Rice Soup… but that seemed a little long-winded. It’s true, though… this soup is practically guaranteed to cure what ails you.

Well, it’ll make you feel an awful lot better. Just for fun, I’ve included links to the health benefits of the ingredients so you know I’m not full of it. Well, at least not in this case.

Want to make it? Of course you do! You need:

3 boneless skinless chicken breasts

2 32 oz boxes plus one 10 oz can chicken stock (I use low sodium)

2 boxes long grain and wild rice mix (I used Uncle Ben’s)

1 red onion, chopped

3 or 4 stalks celery, chopped

2 or 3 regular carrots or a big handful of baby carrots, chopped

4 cloves garlic, minced

1 bouquet garni (fresh rosemary, sage, thyme bundled in a coffee filter and tied with string)

Creole seasoning (I like Tony Chachere’s) or crushed red pepper

Ground ginger

Celery salt

Chicken bouillon

Ground black pepper

Salt

Fresh lemon juice

Salt and pepper your chicken, then bake at 350 for 20ish minutes or until its internal temperature measures 170 degrees. Let cool.

Throw everything else in a stockpot over medium heat. Use as many carrots and celery stalks as you like. Go wild with the Creole seasoning and ginger or use small amounts if you’re not a fan of heat. If you really want lemon flavor use the juice of a whole lemon… I had half of a lemon leftover from making lemon cookies so I used that. In small amounts, you don’t really taste GINGER! or LEMON!, you just get a hint of each.

Once the chicken is cool enough to handle, shred it up and toss it in the soup.
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Put a lid on it and do some kitchen cleanup.

I like to remove the bouquet garni when things really get to bubbling. If you want a stronger herb flavor feel free to leave it in as long as you like. Give the soup a stir, put the lid back on, and leave it alone for 20 minutes or so.

You’ll know the soup is done when the carrots and celery have softened, and when the rice has poofed up. You can add more liquid at this point if you like…the rice will soak up a lot of the liquid and thicken the remaining broth. If you like a soupier soup go ahead and dump another can of chicken stock in.

If you find yourself with no chicken stock, use one bouillon cube dissolved in a cup of boiling water.

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Great googly moogly, this is good soup. Magic soup.

Serve it with lemon wedges, crackers, or crusty French bread and butter (my favorite).

 

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