Chicken Wild Rice Soup I

This is the soup I made from my first ever batch of home-made chicken stock. This soup is extremely filling so don't eat too quickly!

2 quarts chicken stock
2 cups cooked chicken
2 onions, chopped
3 cups celery, chopped
3 carrots, peeled and sliced
1 cup frozen peas
1 cup green beans
2 cups fresh spinach
6 cloves garlic, minced
2 1/2 cups wild rice, cooked
1 teaspoon dried thyme
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper

Bring chicken stock to a boil and skin off any foam that may rise to the top. Add remaining ingredients, cooking until vegetables are just tender, 5-10 minutes. Taste and adjust seasonings.

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