Greek Chicken & Wild Rice Soup

You know anytime we make a roasted turkey or chicken we have to make soup the following day right? It is like some unwritten rule we need to follow. So what better way to turn our super EASY Greek Chicken into a Greek Chicken and Wild Rice Soup!

Ingredients

  • 4-6 Cups Chicken Broth

  • 2-4 Cups Water

  • 2-3 Cups Leftover Greek Chicken, ripped into bite sized pieces

  • 1 Cup Wild Rice

  • 1 Cup White Onion, chopped

  • 1 Cup Celery, chopped

  • 1 Cup Carrots, chopped

  • 2 Cloves of Garlic, minced

  • 2 Tbsp. Olive Oil or Butter

  • 2-3 Tsp. JamDinners Greek Seasoning

  • 1 Bay Leaf if desired

  • Additional Salt & Pepper to taste

Directions

  • In a large dutch oven, heat the oil or butter over medium heat. Add in the carrots, celery and onions. Cook the vegetables about 7-8 minutes or until they begin to soften/become translucent. Add a little Greek Seasoning and the bay leaf if you are using one.

  • Pour in the broth and the water then add the rice. Mix well. Cover and allow the rice to cook over medium/low heat fully. Once the rice has fully cooked (about 15-20 minutes) then check the soup for desired flavor, add in additional Greek seasoning or salt and pepper then add in the leftover chicken.

  • Allow to simmer about 5 minutes then serve.

MAKE IT EASY - Use cartons of broth and regular chicken instead of Greek.

MAKE IT EXTRA - Combine the chicken carcass and the 4-6 cups of chicken broth, vegetable scraps (like the ends of the celery, carrots and onions) as well as some peppercorns and garlic cloves in the dutch oven and allow to simmer about 3-4 hours. Strain and remove the carcass, scraps etc. Set the broth aside then use that same dutch oven to begin cooking the veggies. Use this broth when adding the broth back in.

Bowls, Healthy-ishJessica DeRaafsoup, wild rice, greek chicken, greek, rice soup, chicken soup