Ingredients
- 2 cups wild rice
- 6 cups water
- 4 cups chicken broth
- 1 cup frozen corn kernels
- ½ cup chopped green onions
- 2 tablespoons red bell pepper, chopped
- 2 tablespoons chopped green bell pepper
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried tarragon
- 2 tablespoons cornstarch
What Makes This Recipe Special
This soup is packed with vibrant vegetables and nutty wild rice, making it both hearty and healthy. It’s a comforting meal that’s full of flavor and easy to customize with your favorite ingredients.
Cooking Secrets
- Rinse the wild rice before cooking to remove any debris and improve texture.
- Use low-sodium broth to control the salt level and enhance the natural flavors.
- Let the soup simmer gently to allow the rice and vegetables to cook evenly without becoming mushy.
- Use low-sodium broth to control the salt level and enhance the natural flavors.
- Let the soup simmer gently to allow the rice and vegetables to cook evenly without becoming mushy.
Directions
Cook the rice in 6 cups of water in a medium saucepan until it’s nice and tender. Meanwhile, grab a large pot and add the broth, cooked rice, corn, green onions, bell peppers, parsley, and tarragon. Give everything a good stir and bring it to a boil over medium heat. Once it’s bubbling, lower the heat and let it simmer for about 5 minutes, until the corn is soft. While the soup is simmering, mix the cornstarch with a little water in a small bowl until smooth. Pour this mixture into the soup and cook for another 5 minutes, stirring occasionally, until the soup thickens up. Then, it’s ready to enjoy!
Perfect Side Pairings
Serve warm with a sprinkle of fresh herbs like parsley or thyme for added brightness. A side of crusty bread or a light green salad pairs well to complete the meal.
How To Keep It Fresh
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it becomes too thick. This soup also freezes well for up to 3 months.
