Recipe: Wild Rice and Chicken Soup (not Souper Salads) - start the day before

Not theirs, but hopefully this will help you:

WILD RICE SOUP
(Start the day before servings)

3 medium bell peppers, chopped (one red, one green, one yellow)
2 tablespoons extra virgin olive oil, divided use
1 tablespoon red wine vinegar
2 each leeks, chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
6 cups chicken broth
2 cups cooked wild rice
2 cups cooked white beans
2 cups cooked chicken, leftover chicken (optional, not in original recipe)
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh thyme

Combine the bell peppers, 1/2 tablespoons olive oil and vinegar and toss lightly. Place this mixture in the refrigerator and allow it to marinate for 10-12 hours.

WHEN READY TO COOK:
Heat the remaining 1 1/2 tablespoons olive oil in a pan over medium heat. Saute the leek, carrots, and celery in the olive oil for about 3-4 minutes. Stir in the bell pepper mixture.

Once this has heated through, place it in your stock pot and add the chicken broth, wild rice, beans, chicken pieces, if using, and reduce the heat to simmer this mixture, uncovered, for about 25 minutes, stirring occasionally.

Add the oregano and thyme and cook for about five more minutes. Serve hot.

"This was given to me by my 98 year old aunt and it is different and we love it! It does have to be started a day ahead of serving!"

Servings: 8
Adapted from source: Sherrybeth