Recipe: Chicken and wild rice soup packed with vegetables
For a delicious and healthful spring soup, add cooked wild rice to the pot after the vegetables are tender. Debbie Arrington
Got the spring sniffles? It’s still chicken soup season.
This variation on chicken and rice soup is loaded with antioxidants, great for fighting colds. Filled with vegetables, it’s also a healthy tonic for spring fever.
Use fresh or frozen peas and corn. (Since it’s early spring, fresh peas and frozen corn went into this batch.)
Cooked wild rice adds nutty flavor and texture. (Cooked white or brown rice can be substituted.)
Another plus: This soup freezes well. That way, it’s ready when the next cold strikes.
Chicken and wild rice soup
Makes 6 to 8 servings
Ingredients:
2 tablespoons olive oil
1 onion, chopped
8 cups water
4 chicken bouillon cubes
2 teaspoons poultry seasoning
2 cups cooked chicken, diced
2 carrots, cut into coins
2 stalks celery, diced
½ cups peas (fresh or frozen)
½ cup corn (fresh or frozen)
1 cup cooked wild rice
1 teaspoon seasoning salt
½ teaspoon black pepper
Instructions:
In a large heavy pot, heat olive oil. Sauté chopped onion until soft.
Add water, bouillon cubes and poultry seasoning; bring to boil.
Add chicken, carrots and celery; bring to boil again, then reduce heat to simmer. Cover.
Simmer soup for 20 minutes until carrots and celery are tender. Add peas and corn; simmer for 10 more minutes.
Stir in cooked wild rice, seasoning salt and black pepper. Simmer for 10 more minutes. Adjust seasoning if needed.
Serve hot.
Comments
0 comments have been posted.Sacramento Digs Gardening to your inbox.
Food in My Back Yard Series
May 13: Your plants can tell you more than any calendar can
May 6: Maintain soil moisture with mulch for garden success
April 29: What's (already) wrong with my tomato plants?
April 22: Should you stock up on fertilizer? (Yes!)
April 15: Grow culinary herbs in containers
April 8: When to plant summer vegetables
April 1: Don't be fooled by these garden myths
March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth
March 18: Time to give vegetable seedlings some more space
March 11: Ways to win the fight against weeds
March 4: Potatoes from the garden
Feb. 25: Plant a fruit tree now -- for later
Feb. 18: How to squeeze more food into less space
Feb. 11: When to plant? Consider staggering your transplants
Feb. 4: Starting in seed starting
Local News
Thanks to Our Sponsor!
Sites We Like
Garden Checklist for week of May 18
Get outside early in the morning while temperatures are still cool – and get to work!
* Plant, plant, plant! It’s prime planting season in the Sacramento area. Time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters. Transplant seedlings for many of the same flowers.
* Plant dahlia tubers.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Are birds picking your fruit off trees before it’s ripe? Try hanging strips of aluminum foil on tree branches. The shiny, dangling strips help deter birds from making themselves at home.
* As spring-flowering shrubs finish blooming, give them a little pruning to shape them, removing old and dead wood. Lightly trim azaleas, fuchsias and marguerites for bushier plants.
Powered by California Local
