Curried Chicken Soup with Wild Rice

Happy once, happy twice, happy chicken soup with (wild) rice!

Prep Time: 20 minutes    Total Time: 45 minutes

WHAT YOU NEED:

8 cups homemade chicken stock or chicken bouillon prepared from cubes or granules

1 Tbsp. olive oil

1 large white onion, chopped

3 large carrots, peeled and chopped

2 cups diced or shredded cooked chicken (about ½ lb.)

4 oz. raw wild rice (about 3/4 cup)

2 tsp. curry powder (hot or mild)

1 tsp. turmeric

Salt & pepper to taste

Cilantro for garnish (optional)

MAKING IT:

In a large pot, heat olive oil over medium heat. Saute onion until translucent. Add all remaining ingredients and stir well.  Turn heat down to low. Simmer uncovered for about 45 minutes or until rice is cooked.  Season with additional salt and pepper as needed.  Makes about 6 cups.

NUTRITION:

Nutrition Information per serving (1 cup): 300 Calories; 8g Total Fat; (1.5g Sat Fat; 0g Trans Fat); 45mg Cholesterol; 680mg Sodium; 33g Total Carb; 4g Fiber; 8g Sugars (includes 0g Added Sugars); 25g Protein; 10% DV Iron; 15% DV Potassium

TIPS:

This is a great recipe for when you have leftover whole roasted chicken.  Use the bones to make stock (see method here) and leftover meat can be added to the soup!