Chicken and Wild Rice Soup

Who doesn't love a good bowl of chicken soup? This will please adults and kids alike. Add a touch of lemon juice at the end. It brightens the whole dish and really brings out the flavors of the chicken and veggies. Soup doesn't have to cook all day to be delicious. I find that a good quality stock from the market is just as good as homemade. I use Kitchen Basics boxed stocks for all my soups and savory dishes.

Serves 10-12

4 cups of cooked chicken diced(you can use a rotisserie chicken or poached boneless, skinless breasts and thighs for this)
8 cups chicken stock
2 cups diced celery
2 cups diced carrots
2 large onions, minced
1 clove of garlic, smashed and left whole
2 tbsp fresh thyme leaves
1/4 cup fresh Italian parsley leaves
1 cup dry white wine
salt and pepper
3 cups cooked wild rice or wild rice blend
1 tbsp olive oil
juice of 1 large lemon

Heat the oil in the bottom of a large stock pot. Add the onion, carrots,garlic and celery. Cook over medium/high heat until veggies begin to soften. Add the cooked chicken, stock and wine. Season with salt and pepper to taste. Add the thyme and parsley. Bring the soup to a boil and reduce to a simmer. Cook until the veggies are cooked through. Add the rice and the lemon juice. Serve