This soup turned out so well. It may have been because I used a beer can chicken carcass for the broth.
8 cups chicken stock
1 cup cubed cooked chicken meat
2 carrots, chopped
2 ribs celery, chopped
1/2 red onion, chopped
1 tbsp olive oil
2 cubes chicken boullion
pinch of dill
pinch of white pepper
1 cup cooked wild rice
about 1/2 uncooked star-shaped mini pasta.
Cook wild rice on the stove (wild rice takes forever; about an hour). Use 1 cup to add to soup; set any additional rice aside for another use (I made extra so I could make mushroom and wild rice soup later this week).
While it is cooking, sautee carrots, onion and celery for about 10 minutes in oil. Add broth, dill, chicken boullion and pepper and simmer for about a half hour.
Add stars pasta, bring to a boil and cook about 10 minutes. Stir in wild rice – check for seasoning and serve.