1/23/17

Chicken Soup with Wild Rice {Recipe}



This time of year, the cold can feel like it gets into your bones. It's the time of year where time often feels like it goes by more slowly. There's something special about a comforting meal any time of year, but during this time of year, they can often feel a bit more important: almost like a requirement.

Soup is often the ultimate comfort meal. It's what we frequently turn to when we're not feeling well, or when we need something to warm us up. It's often an easy meal to put together, and over the years, I've developed some habits that make it even easier, as is evident in this chicken soup with wild rice.



 



To cut down on prep time and make this meal the kind you can put together in less than an hour - to then let simmer while you do other house tasks, or curl up with a good book, I use rotisserie chicken. They can be fairly affordable and it adds an extra flavor in my opinion.




The spices in this soup are simple and likely ones you have on hand, and if you're like me, the rest of the ingredients (wild rice, carrots, celery, chicken broth), are also kitchen staples, so this soup shouldn't require any special trips out into the tundra.






Chicken Soup with Wild Rice 

You will need: 

1 plain rotisserie chicken, cut/broken into pieces - with wings and drumsticks intact.
6 stalks of celery, chopped (with leaves!)
6 large carrots, peeled and chopped.
3 small onions, chopped
2 32oz chicken broths
1 tablespoon minced garlic
2 bay leaves
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 tablespoon thyme
2 tablespoons oregano
2 tablespoons parsley
1 1/2 cups of wild rice 

To make: 

start by heating up some EVOO in a dutch oven or similar pan. I use this one from Target!

sautée celery, onion and carrots in oil on medium heat until onions are fairly translucent.

add in minced garlic and stir.

pour in chicken broth and 32-56oz of water, then add chicken and spices - stirring to combine.

Bonus: Your house will smell amazing!


Let soup cook on a medium heat for at least an hour - or until the carrots are tender and cooked. You can lower the heat and cook as long as you like at this point stirring occasionally.

I like to take out the bay leaves before adding the rice so they're easier to find in the soup, so do so after a couple of hours if desired! 

The last step is to pour in 1 1/2 cups of wild rice, stir to combine and simmer soup until rice is cooked.

As the soup simmers, depending on how long you simmer it for, you may need to add more liquid. I like to let soups simmer for quite a while, while I putz around doing other things (and filling the house with yummy smells), so I did add more liquid along the way. Just monitor and use your judgement! The beauty of a soup like this is that there's really no wrong way. Tweak it to your liking! 

Making a big pot of soup is always a winning meal. If there are people in your household feeling under the weather, soup is definitely to provide them with some much needed comfort and nutrients, but you don't have to be sick to enjoy some homemade soup! 




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