Chicken 'n Lime Wild Rice Soup
Servings: 14 cups
Calories: 65kcal
Ingredients
- 1 small onion diced finely
- 1 leek white and light green part only, diced finely
- 1 tablespoon vegetable oil
- 2 cups cooked chicken finely diced
- 1 cup carrots finely chopped
- 1 ½ cups mushrooms finely chopped (about 4 oz fresh)
- ¼ cup wild rice
- ¾ cup long grain rice (not instant)
- 9 cups chicken broth
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 2 limes quartered
Instructions
- In a large dutch oven saute onion and leeks in the vegetable oil till translucent- about 5 minutes. Add the carrots and mushrooms and cook another 4 minutes or so.
- Rinse the long grain rice with cold water til the water runs clear. Add the wild rice and the long grain rice to the pot and stir to coat.
- Add the broth, salt and pepper and chicken.
- Bring to a simmer and simmer about 20 minutes. You can simmer longer over very low heat. Taste and adjust seasoning to taste.
- Ladle into soup bowls and squeeze the juice of a quarter on top.
Notes
[nutrition-label]
Nutrition
Calories: 65kcal | Carbohydrates: 7g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 11mg | Sodium: 426mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g