Wild Rice Soup
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Wild Rice Soup

Submitted by: Kimberly Allen

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Servings: 8

The squash is my favorite part! A wonderful fall soup!


  • 1/2 c. potatoes, white or gold, organic
  • 7 c. chicken broth, organic, free-range
  • 1 c. chicken, cooked, free-range, organic
  • 1/2 c. butternut squash, fresh, organic
  • 1 tsp. parsley, dried, organic
  • 1/2 tsp. basil, fresh, organic
  • 1/4 tsp. black pepper, ground, organic
  • 2/3 c. rice, long grain & wild, organic
  • 2 tsp. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1/3 c. onion, any type, organic
  • 1/2 c. carrot, fresh, organic
  • 1/2 c. celery, fresh, organic


Heat stock pot over medium heat; add the oil. Add the onion & cook for 2-3 minutes. Add the carrots, celery and potato and cook 2-3 minutes more. Add both types of rice, the chicken broth, chicken, squash, parsley, basil, salt and pepper. Let the soup simmer for about 35 minutes or until the rice is tender. Makes 8 servings.