Simple Chicken and Wild Rice Soup with Tarragon
This soup is brimming with colorful vegetables, cubed chicken, a few select spices and creamy goat cheese. Hearty, quick to make and delicious.
Serves 5-6
What you’ll need:
1 medium potato, shredded (equal to about 2 cups)
2 cups chopped carrots ( a brunoise cut is nice)
1 cup celery, chopped
1 (32-ounce) container bone broth chicken
1 pound cooked chicken, cubed or shred (if you don’t have cooked chicken on hand HERE is a simple cast iron recipe) and this recipe would work perfectly fine with meatless plant based chicken as well
1 (8.5-ounce) package cultivated wild rice ( I use Simply Balanced from Target)
1 tablespoon tarragon
2 teaspoons salt
1 crushed garlic clove
1 cup milk
1 (4-ounce) package goat cheese
Process:
To a large soup pot add potato, carrots, celery, and bone broth. Heat 5-10 minutes or until vegetables are tender. Throw in chicken, wild rice, tarragon, salt, garlic, and milk. Heat through and place in bowls. Top with chunks of goat cheese and serve hot.
