Friday, April 29, 2016

Long Grain & Wild Rice Chicken Soup

I got the idea of making this chicken rice soup from a sample lady working at Costco.  She used only 4 ingredients, chicken base, organic no-salt seasoning, Seeds of Change's quinoa and brown rice and canned chicken breast.  Just add everything with water and viola! 

I remembered I have packets of Uncle Bean instant rice in my pantry and some leftover chicken meat so I bought the Kirkland Organic No-Salt Seasoning and organic chicken base to make this.  Of course for me got to add some vegetable to make it more balance and colorful!  To think about it, instead of chicken noodle soup, you can always make this chicken rice soup whenever someone is not feeling well at home and just wanted some chicken soup eh?


1 Box of Uncle Ben's long grain and wild rice, discard seasonings packet
1 tsp.  Kirkland Organic no-salt seasoning
1/2 packet (about 8oz) frozen yellow and green zucchini squash
1/3 cup frozen peas and carrots
2 Tbsp.  Better than Bouillon organic chicken base
1/2 cup of shredded cooked chicken meat (leftover rotisserie chicken/ fried chicken)
Salt and black pepper to taste
5-6 cups of water


1.  In a large pot, add in water and rice.  Turn to heat to high and let it boil.  When boiling, add the rest of the ingredients except salt and pepper.  Stir to mix well and let it boil again.  When boiling, turn the heat to low and let it simmer for 5 minutes.

2.  After 5 minutes, season with salt and black pepper.  Stir to mix well.  Add more water if needed. Cover and let it simmer for another 5 minutes and it's done!  Serve warm.

1 comment:

tigerfish said...

The vegetables definitely make this more flavorful and nutritious. Love this one-pot meal!