Alchemy's 15 Days of Recipes - Chicken Wild Rice Soup
Make today all about comfort. Put this soup together and let it simmer while you enjoy a blanket, soft socks, a good book, your favorite TV show, a phone call with someone special...
Whatever says comfort to you. Then dive into a bowl of this yummy-ness! Today's recipe is from Donna Yost.
Chicken Wild Rice Soup
4 - 6 chicken breasts (cooked)
2 cups – wild rice (cooked)
1 large onion (I usually use white)
4 - 6 carrots (pealed & chopped)
4 - 6 stalks of celery (chopped)
2 - cans of chicken or vegetable stock
5 – 6 cups of water (or more)
1 – 2 cups heavy whipping cream or 1 can coconut milk
Herbs: parsley, basil, tarragon, salt and pepper to taste (you can add any other herbs you like)
Cook the chicken breasts; I usually cook the chicken in a crock pot with some of the herbs. In a large frying pan sauté onions, carrots & celery until el dente, (not quite soft). Add water to the vegetable mixture and cook for about 10-15 to create a veggie stock/broth. At the same time cook the wild rice according to the directions. After the chicken is cooked, cut into pieces. This is when I add more herbs to taste. Put all ingredients into a large soup pot to simmer for 1 – 3 hours. Just before serving, add either 1 or 2 cups heavy whipping cream or 1 can coconut milk. I make a large batch as it freezes well and I love to share the soup with friends!
Warmest wishes for a great holiday season!
ALCHEMY: an artists' cooperative
320 Main Street, Lander
Holiday hours: Tue-Sat., 10 am - 6 pm