I like to serve Chicken Wild Rice Soup with Ritz crackers, a splash of Tabasco sauce and a little bit of cream.
What I really like about this soup is that you can simmer it for days and it only gets better. You can't do that with a noodle soup.
Preheat oven to 375 degrees.
Place chicken on a cookie sheet and spray it with cooking oil. Sprinkle evenly with kosher salt and fresh ground black pepper. Bake 40 minutes or until skin is browned.
When chicken is cool enough to touch, remove skin and bones and shred chicken with fingers. Place in a large mixing bowl.
In a soup pot, melt the butter. Saute the finely chopped vegetables in the butter for about 10 minutes.
Pour in both cans of broth and lemon pepper. Bring to a gentle boil. Add rice and chicken and simmer at least an hour, or until rice is done.
Add additional chicken stock on day 2 if needed.
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