Vegetable Soup with Chicken and Wild Rice
Cook the wild rice according to package instructions in salted water.
Peel the carrots and cut into slices. Peel the celery root and dice finely. Peel the cucumber, cut in half, remove seeds and cut in small cubes.
Heat olive oil in a pot and saute the carrots and celery root briefly. Pour in the rice wine and chicken broth, and simmer for about 10 minutes. Add the chicken breast fillets into the broth and leave for about 12 minutes until done. Add the diced cucumber during the last 5 minutes admit. Season with soy sauce, salt and pepper.
Drain the wild rice and add to the soup. Rinse the dill, shake dry and chop finely. Take chicken breast fillets out from the soup and cut into bite-sized pieces. Add the chicken breast pieces back into the soup.
Serve the soup in plates sprinkled with dill.