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You can use brown rice instead of wild rice without changing the cooking time for this soup. Slideshow: More Chicken Soup Recipes 

Ian Knauer
July 2014

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Credit: © Ian Knauer

Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Yield:
Makes about 12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large heavy pot, heat the butter over medium heat until hot, stir the onions, carrots, celery, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the chicken, stock, and rice, then bring to a gentle boil. Cook the soup, stirring occasionally, until the chicken is cooked through and the rice is tender and opened, about 40 minutes. Stir in the pasta and cook until al dente. Season the soup with salt and pepper to taste and serve topped with the parsley.

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