Chicken and Wild Rice Soup - Progresso Rip-Off
I have been trying to break DH of his expensive and high-sodium canned soup habit, and I couldn't find a recipe that was close to this one. I just wrote down the ingredients off the label and made it up as I went along. I was concerned that I wouldn't get it right, since I'm a vegetarian and couldn't taste as I went along. In the end, DH said it was better than the stuff in the can. Please note that cooking and prep times are approximate. A note on the chicken: DH cut up one very large, Dolly Parton-sized chicken breast and I weighed it, so that is where the amount comes from. I suppose you could use any part of the chicken, not just the breast meat.
Ingredients
4 serv.- extra virgin olive oil↗2 tablespoons
- chicken, cut in bite-sized pieces↗10 ounces
- medium onion, diced↗1⁄2
- medium carrots, sliced↗2
- stalk celery, diced↗1
- garlic cloves, minced↗3
- cup diced tomatoes with juice↗1⁄2 cup
- chicken stock↗2 cups
- water↗2 cups
- dried basil↗2 teaspoons
- dried thyme↗2 teaspoons
- dried parsley↗2 teaspoons
- dried oregano↗1 teaspoon
- freshly ground black pepper
- cooked wild rice↗1 1⁄2 cups
- cup cooked long-grain brown rice↗1⁄2
Step-by-step instructions
- 1
In a large soup pot, heat the oil over medium-high heat. Add the chicken and cook, stirring occasionally, until it is opaque on all sides and beginning to brown.
- 2
Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the vegetables begin to soften. (Mine gave off a lot of liquid during this step.).
- 3
Add the tomatoes with juice, stock, water, basil, thyme, parsley, and oregano. Season to taste with black pepper. If your stock is unsalted, you might want to throw in some salt to taste, too. Bring to a boil, then lower the heat to medium-low and simmer until the vegetables are softened to your liking. (This took about 45 minutes for me.).
- 4
When the veggies are soft enough, add both kinds of rice and simmer for about 5 minutes more. Taste, adjust the seasoning, and serve.
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