Those of you who have been cooking for a long time, already know this, but I often remind myself that all kinds of people read this blog, and some of the simplest cooking ideas took me years to discover.
Most of us enjoy having short cuts when it comes to fixing dinner, at least some nights. One of those shortcuts is to use leftovers from one meal to make a new meal. It’s economical, and it saves time. One of the easiest ways to do that is to put leftovers into a soup. In this case, on the first night I roasted a whole chicken and cooked enough wild rice that I would have leftovers. I didn’t cook extra veggies. After dinner, I used the chicken to make stock in my pressure cooker. If you don’t have homemade stock you can buy it. Remember to read the ingredients and look for gluten. Pacific is brand I like to use when I don’t have homemade.
Gluten-Free Chicken, Vegetable, and Wild Rice Soup
- 4 c. chicken broth
- 3 c. water
- 3 large carrots, peeled
- 3 small zucchini, washed and cut
- 1 small onion, chopped
- 2 c. cooked chicken, cut in pieces
- 1 tsp. dried basil
- 1 Tb. olive oil
- 2 c. cooked wild rice
- salt & pepper to taste
Pressure cooker: Heat the broth and water to boiling in the pressure cooker. Add the whole carrots, onion, and chicken. Cook for 3 minutes under high pressure. Use the cold water release method. In a separate pot, steam the zucchini until just tender. Remove the lid from the pressure cooker. Remove the carrots and slice them. Stir in the carrots, zucchini, wild rice, basil, oil, salt and pepper. Adding cold wild rice will help cool the soup to a temperature that can be eaten but will also heat the rice.
Stovetop: Saute the copped onion in the olive oil in the bottom of your soup pot. Slice the carrots and add all ingredients to a pot. Heat to boiling and simmer until the vegetables are cooked.