Chicken, Vegetable, & Wild Rice Soup
Recipe type: 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
  1. Saute the copped onion in the olive oil in the bottom of your soup pot.
  2. Slice the carrots and add all ingredients to the pot.
  3. Heat to boiling and simmer until the vegetables are cooked.
Pressure Cooker:
  1. Heat the broth and water to boiling in the pressure cooker.
  2. Add the whole carrots, onion, and chicken.
  3. Bring to high pressure and cook for 3 minutes. Use the cold water release method.
  4. In a separate pot, steam the zucchini until just tender.
  5. 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.
  6. Add the wild rice, salt, and pepper and stir.
Recipe by Gluten-Free Homemaker at