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Chicken and Wild Rice Soup


8 cups water*
1 bone-in chicken quarter*
3 red potatoes, cubed
1 small onion, diced
2 carrots, chopped
1/2 cup uncooked wild rice blend
1 cup cream
3 cloves garlic, minced
1 tsp each salt & pepper
1 TBSP dried herb blend of choice (I used parsley, taragon, thyme, rosemary)
1 tsp each cumin, coriander, paprika


1. In a large stock pot, combine water, chicken, garlic, half the onion & celery, and herbs/spices.
2. Bring to a boil, cover, and boil for 30 minutes. Skim any chicken schmutz off the top.
3. Reduce to a simmer, and simmer 2 hours. Skim again.
4. Remove chicken and set aside until cool enough to handle.
5. Shred chicken and add meat back into pot. Discard bones.
6. Add vegetabes, cream, and rice. Continue to simmer 20-30 minutes, until rice is cooked and veggies are tender.

*alternately if you don't have time/want to make your own stock, use 4 cups chicken broth and 1 pre-cooked shredded chicken breast. Then just add all ingredients together and simmer until rice & veggies are cooked.