Vegetable Soup with Chicken and Wild Rice

Ingredients

• 100 g wild rice
• Salt
• 4 Carrots
• 200 g celeriac
• 300 g cucumber
• 2 tbsp oil
• 50 ml rice wine (or white wine)
• 1 l instant chicken broth
• 4 chicken breast fillets (125 g each)
• 3 tbsp Soy sauce
• Pepper
• 1 bunch dill

Instructions

1. 1.

   Cook wild rice according to package instructions in salted water.

2. 2.

   Peel carrots and slice. Peel celeriac and dice small. Peel cucumber, halve, deseed, and dice small.

3. 3.

   Heat oil in a pot. Briefly sauté carrots and celeriac. Deglaze with rice wine. Add chicken broth and simmer for about 10 minutes. Add chicken breast fillets and cook for about 12 minutes until done. In the last 5 minutes add cucumber cubes. Season broth with soy sauce, salt, and pepper.

4. 4.

   Drain wild rice and add to soup. Rinse dill, shake dry, and finely chop. Remove chicken from broth, cut into bite-sized pieces, and return to soup. Sprinkle with dill before serving.