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Bowl of Chicken and Lime Wild Rice Soup
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Chicken 'n Lime Wild Rice Soup

Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 14 cups
Calories 65kcal

Ingredients

  • 1 small onion diced finely
  • 1 leek white and light green part only, diced finely
  • 1 Tbsp vegetable oil
  • 2 cups cooked chicken finely diced
  • 1 cup carrots finely chopped
  • 1 1/2 cups mushrooms finely chopped (about 4 oz fresh)
  • 1/4 cup wild rice
  • 3/4 cup long grain rice (not instant)
  • 9 cups chicken broth
  • 1 tsp salt
  • 3/4 tsp 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