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Chicken With White and Wild Rice Soup

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“365:No Repeats. Rachael Ray”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the rice according to package directions.
  2. Preheat a large soup pot over medium-high heat with the EVOO. Add the onions, garlic, carrots, celery, bay leaf, and thyme, season with salt and pepper, and cook, stirring frequently, for 5 minutes.
  3. Add the stock, bring up to a simmer, and cook for 5 minutes. Add the chicken and continue to cook for 10 minutes.
  4. Add the parsley, dill, the lemon juice, and hot sauce to taste. Remove the bay leaf.
  5. Divide the cooked rice among 4 serving bowls; ladle the soup over the rice, making sure to distribute the chicken and veggies evenly among the bowls.

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