This chicken soup is a springtime tonic

Got the spring sniffles? It’s still chicken soup season.

This variation on chicken and rice soup is loaded with antioxidants, great for fighting colds. Filled with vegetables, it’s also a healthy tonic for spring fever.

Use fresh or frozen peas and corn. (Since it’s early spring, fresh peas and frozen corn went into this batch.)

Cooked wild rice adds nutty flavor and texture. (Cooked white or brown rice can be substituted.)

Another plus: This soup freezes well. That way, it’s ready when the next cold strikes.

Chicken and wild rice soup

Makes 6 to 8 servings

Ingredients:

2 tablespoons olive oil

1 onion, chopped

8 cups water

4 chicken bouillon cubes

2 teaspoons poultry seasoning

2 cups cooked chicken, diced

2 carrots, cut into coins

2 stalks celery, diced

½ cups peas (fresh or frozen)

½ cup corn (fresh or frozen)

1 cup cooked wild rice

1 teaspoon seasoning salt

½ teaspoon black pepper

Instructions:

In a large heavy pot, heat olive oil. Sauté chopped onion until soft.

Add water, bouillon cubes and poultry seasoning; bring to boil.

Add chicken, carrots and celery; bring to boil again, then reduce heat to simmer. Cover.

Simmer soup for 20 minutes until carrots and celery are tender. Add peas and corn; simmer for 10 more minutes.

Stir in cooked wild rice, seasoning salt and black pepper. Simmer for 10 more minutes. Adjust seasoning if needed.

Serve hot.