Last night I made chicken and wild rice soup so I thought I’d share my recipe with you.
3 organic chicken breasts (boneless skinless)
2 quarts of organic reduced sodium chicken stock
Mirepoix or celery, carrots, and onions (organic)
Organic wild rice
Hymalian pink salt
Garlic Olive Oil
Kerrygold Salted Butter
Fresh Italian Parsley
Parmesan cheese (optional)
Total cooking time: 2.5 hours Active time: 30 minutes
For the shredded chicken:
Rinse your chicken breasts and put in a large covered saucepan with all of your spices (to taste) and garlic olive oil. Add in one quart of stock. Bring contents to a boil and then reduce it to a simmer and cover for 45 minutes. Remove from heat and let stand for a few minutes and then transfer the pot to the fridge. Can be made a few hours in advance.
For the soup base:
In a very large pot or a medium dutch oven, saute the Mirepoix in 2 tablespoons of Kerrygold butter and a pinch of your pink salt on medium heat. We don’t want any color on the veggies so if it’s too high, turn it down. In 5 minutes or so, add the other quart of chicken stock. Add in one cup of wild rice. Bring the mixture up to the boil, reduce the heat, and cover on a low simmer for 1 hour.
Next, take out your chicken and shred it. I find this works fine with a large bowl and two forks. Pour your shredded chicken liquid and the shredded chicken into the soup base. Leave it simmering and heating through while you chop the parsley. Turn off the heat, add the chopped parsley and squeeze in lemon juice to taste. I used half a lemon for 2 quarts of stock.
Sprinkle a bit of cheese on top if you like and enjoy!
Do you have a good recipe for Organic Chicken & Wild Rice Soup? Let me know what it is!