Spicy-ish Chicken Veggie Soup with Wild Rice

Chicken Veggie SoupPodcast Recommendation: Fresh Air: David Carr Called Himself ‘Part Pirate, Part Thug’ But Also ‘A Decent Person’ (NY Times media columnist David Carr, who passed away on Feb. 12th, 2015, talks about his work as a journalist and also as a former crack cocaine addict.)

Servings: 3-4

Prep Time: 8-10 minutes | Cook Time: 1 hour


  • 6 cups canned chicken broth
  • 2 tablespoons olive oil
  • 2 chicken breasts, cut into 1-inch cubes
  • garlic salt
  • ground black pepper
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 leaves ripped off leek stalk, chopped
  • 3-4 stalks green onion, chopped (optional)
  • 1.5 tablespoons dried oregano
  • 1 tablespoon ground thyme
  • 1 tablespoon garlic powder
  • 1-2 tablespoons cayenne pepper, depending on your taste
  • 2 tablespoons dried parsley
  • 1/3 cup wild rice (optional)


  1. season chicken with garlic salt and pepper
  2. add olive oil to pot over medium high heat and cook chicken in it for 4-5 minutes, turning frequently so the outer layer cooks evenly
  3. add chicken broth to the pot and bring to boil then reduce, cover, and simmer until chicken is cooked through, about 20 minutes
  4. return soup to a simmer and add onion, carrots, celery, leek, and green onion
  5. add oregano, parsley, thyme, garlic powder, and cayenne pepper
  6. simmer until vegetables soften, about 8 minutes then reduce heat and add wild rice and cook according to package’s directions (between 15-20 minutes), adding additional broth if needed*

*tip: if you are saving leftovers separate the broth from the chicken, vegetables, and rice so the broth isn’t absorbed by the vegetables and rice.

Recipe adapted from Epicurious.

Processed with VSCOcam with f2 presetIn other news Ira Glass (from This American Life) was here this weekend! …but I didn’t go see him because tickets were a little expensive and none of my friends wanted to go with me. Hope to catch him the next time we’re in the same city though.


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