Wild rice, chicken and vegetable soup


  • 1 onion
  • 2 cloves garlic
  • 2 carrots
  • 1 parsnip
  • 2 stalks of celery
  • 250 g button mushrooms
  • 2 tablespoon(s) of olive oil
  • 2 chicken fillets
  • 1 liter of chicken broth
  • 1 bouquet garni
  • 100g wild rice


  1. Peel and slice the garlic and onion. Peel and slice the carrots and parsnip into cubes. Wash and cut the celery into sections. Clean the mushrooms and slice them. In a saucepan, brown the onion for 5 minutes in hot olive oil. Add the rest of the vegetables and fry for another 5 minutes.

  2. Add the chicken fillets cut in half, the bouquet garni, water with the broth and bring to the boil. Salt and pepper with a grinder. Pour in the rice and cook over low heat for 30 minutes.

  3. Remove the meat and, using a fork, shred it. Add the shredded chicken to the soup, adjust the seasoning and enjoy hot.

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