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.
Chicken, Vegetable, & Wild Rice Soup
- 4 cups chicken broth
- 3 cups water
- 3 large carrots, peeled
- 3 small zucchini, washed and cut
- 1 small onion, chopped
- 2 cups cooked chicken, cut in pieces
- 1 teaspoon dried basil
- 1 Tablespoon olive oil
- 2 cups cooked wild rice
- salt & pepper to taste
- Saute the copped onion in the olive oil in the bottom of your soup pot.
- Slice the carrots and add all ingredients to the pot.
- Heat to boiling and simmer until the vegetables are cooked.
- Heat the broth and water to boiling in the pressure cooker.
- Add the whole carrots, onion, and chicken.
- Bring to high pressure and cook for 3 minutes. 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.
- Add the wild rice, salt, and pepper and stir.