(Chicken) Wild Rice Vegetable Soup

This soup is sure to be your next favorite!

I have made this many times with and without chicken, and both versions are equally delicious. Serve with grilled sandwiches or alone as a main course.

I have included ingredients to make this dish with chicken or you can omit the meat altogether and go the vegetarian route! Either way, this soup is sure to be a crowd pleaser.

*Use all ingredients found in 1A. Plus the ingredients in #2. for all you meat eaters out there.

Follow 1B. Plus #2 if you prefer to follow the vegetarian recipe!

1A. Ingredients - Non vegetarian recipe only

yields 4 servings

6 cups water
2 cubes of chicken bouillon
1 cup cream of chicken condensed soup
2 chicken breast cubed (optional)

1B. Ingredients - Vegetarian recipe only

yields 4 servings

4 cups water
2 cups vegetable broth
1 cup cream of mushroom condensed soup

2. Ingredients required for both vegetarian and non vegetarian versions

1 medium sized russet potato (about 1.5 cups diced)
2 stalks celery (about 1 cup diced)
2 medium carrots peeled (about 1 cup diced)
1/2 medium onion red or white (about 1/2 cup diced)
1/2 cup wild rice
2 TBSP butter or ghee divided
2 TBSP nutritional yeast
1 TBSP olive, coconut or avocado oil
1/2 tsp salt
1/2 tsp Cajun seasoning
1/4 tsp paprika
1/4 tsp pepper
1/8 tsp red pepper flakes
1/8 tsp bay leaves
1/8 tsp parsley
1/8 tsp garlic and herb spice blend, garlic powder OR 1/2 tsp fresh garlic
1/8 tsp celery salt
Large pot or stock pot

Instructions

Prepare 1/2 cup rice following the instructions on the package. (usually requires about 30 min cook time).
While the rice is cooking, prep your other ingredients. Dice your carrots, celery and potatoes into bite sized pieces making sure to cut them roughly the same size for fast and even cooking. Roughly chop your onions. (see below for visual guided steps).
Place your pot on the stove and turn heat to medium-high, add in 1 out of the 2 tablespoons butter.
(optional step, if following vegetarian recipe continue to step 5) Add cubed chicken breast to heated pot, season with salt and pepper, and brown on all sides, stirring frequently. About 7 minutes. Remove cooked chicken and set aside.
Add your 2nd tablespoon of butter and your chopped onions and stir periodically for about 7 minutes until they just begin to soften and brown slightly.
Add garlic salt/ garlic herb seasoning, or fresh garlic. Stir and continue to cook on medium heat for an additional one to two minutes.
Slowly pour in your water and add the bouillon cubes or vegetable broth.
Add salt, Cajun seasoning, paprika, pepper, red pepper flakes, bay leaves, parsley, celery salt. Do NOT add nutritional yeast, reserve this ingredient for last.
Turn your burner up to high, allow water to come to a rolling boil.
Once the water is boiling, carefully add in your diced vegetables.
Boil for 15 minutes.
Reduce heat to low and stir in your cream of chicken/mushroom soup.
Continue to cook on low for 7-10 minutes or until potatoes are tender, stirring occasionally.
Stir in your cooked wild rice and return your cooked chicken to the pot as well (if applicable).
Turn off the heat. Gradually sprinkle in your nutritional yeast and stir well.

Serve with garlic bread or a dollop of sour cream.

Note :

If you do not have a variety of spices on hand or just want a fool proof option, you can purchase a box of Rice A Roni Long Grain & Wild Rice, prepare (rice only) as directed and add the spice packet directly to your soup pot instead of adding the spices mentioned in step 8. I have used this method as well. Personally, I do not like it as much as adding my own spices but this an equally tasty, easy alternative. Add additional salt and spices to taste.

Disclaimer; I did my absolute best to measure my spices here, but I mainly eyed it and tried to translate that to actual measuring spoons, so please use your best judgement and discretion! As always, remember to taste as you go before adding more! I found this was a tad spicy so if you are sensitive to spice, cut back the cajun and red pepper flakes!

One more time with visuals, just for fun!

Lets get started! These images do not include step 4. cooking the chicken breast!

Start by adding one tablespoon butter and one tablespoon olive oil to a heated pot on medium-high. I like sauteing onions in both butter and olive oil because it adds the most flavor!

Onions should be roughly sliced to your liking. Onion size is not too important here. I used white and red onion here because that is what I had on hand. Use whatever you prefer! Shallots are another favorite.

Cube your potatoes. They should be roughly the size of a pair of dice. Just keep in mind, the bigger the chopped potatoes, the longer they will take to cook.

For reference!

Carrots and celery diced into small bite sized pieces for even cooking.

Begin sauteing your onions for about 7 minutes, stirring frequently so they do not stick to the bottom of the pot or burn, then add your garlic. My favorite is McCormic Roasted Garlic & Herb seasoning!

Continue to cook with the garlic for an additional 1-2 minutes to release the flavors and soften the dried spices a bit!

Add your water and bouillon or broth.

Add spices and vegetables.

Turn heat up to high, allow mixture to come to a boil, boil 15 minutes or until potatoes are fork tender. Definition of fork-tender. : tender enough to be easily pierced or cut with a fork.