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Chicken and Wild Rice Quinoa Soup

For the first rain and pure fall day at home this season, soup was on the menu.  Honestly it was purely a concoction of what was in the fridge.  After separating two rotisserie chickens the other day I had two chicken carcasses to be boiled.  After that it was simply what vegetables needed to be used.

The kids both had seconds and enjoyed every bit of vegetables.  Not to mention the smell of roasting chicken throughout the house was mouth-watering.  I decided to use a wild rice/quinoa mix inside the soup as opposed to noodles or dumplings.  It was just as tasty and much healthier.

Chicken and Wild Rice Quinoa Soup:Chicken and Wild Rice/Quinoa Soup

  • About 6 cups water
  • 1-2 chicken carcasses
  • 1 tsp salt
  • dash of Worcestershire sauce
  • 1/2 tsp thyme
  • 1/2 tsp pepper
  • 1/2 tsp parsley
  • 1/2 cup dry wild rice/quinoa mix or just quinoa
  • 4-6 cups vegetables your choice (I used broccoli,carrots,mushrooms,onions, and celery)


If you do not have a chicken carcass just use chicken stock or broth.  Place chicken bones and water in a pot with a lid.  Simmer for about 1 hours.  Remove lid and allow to cool about 1 hour.

Using your hands pick off any pieces of chicken and remove all bones and fat from the pot.

Return your chicken stock and chicken pieces to the stove and turn to a medium heat.  Place all raw vegetables, rice, and seasonings to the pot.  Simmer for about 30-45 minutes until vegetables are tender.  Taste as you go for additional seasonings.

Chicken and Vegetable Soup

Serve steaming hot and enjoy the warmth on a cold day!

Chicken and Rice

Oh, how I remember eating this growing up.  It is filling, easy, and delicious not to mention another comfort food for me.  I adapted the original recipe the other day because this is what I had in my fridge to use up.  Instead of baking it like my mom did (I do like it better that way), I threw it all in my slow cooker.  4 hours later chicken and rice was born and devoured.

Pictures do no justice but I am not a photographer by any means.  Some of the ugliest food is the best anyway.  In no way is this dish dry, the rice is covered in a gravy sauce and the chicken is incredibly moist.

Chicken and Rice:Chicken and Rice

  • 2 chicken breast (mine were still frozen)
  • 1 (10 3/4 oz.) can of cream of chicken soup (which I accidentally opened the other day), mom usually uses mushroom soup
  • 1 envelope of onion soup mix
  • 1 1/4 cup brown rice (which Mr.Picky hates but had no idea because the rice turns brown anyway)
  • 3 cups vegetable or chicken stock (or just water but I had some stock to use up)
  • 1/4-1/2 tsp pepper

I threw everything in and stirred it up.

Then placed my chicken in which floated because it was frozen.

Place on low heat for 5-6 hours, or like me I was short on time so it was 2 hours on high and 2 on low.

The chicken can be removed and just shredded and stirred back in, or sliced and served on the side.  As you can see I just pulled it out, shredded it a bit and threw it on top of my rice.

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