Tuesday, October 8, 2013

Chicken & Wild Rice Soup

1 Pkg Chicken Thighs – Bone in, Skin on (about 12 pieces)
2 Tbsp Salt
2 Tbsp Pepper
1 Onion – Chopped
2 Carrots – Chopped
2 Ribs Celery – Chopped
5 Garlic Cloves – Smashed

2 Cups Wild Rice (I used a rice blend)
2 Tbsp Bacon Fat
6 Cups Water - Hot
1 Tsp Pepper
1 Tbsp Roasted Mushroom Spice (I make my own but you can use 1 cup chopped fresh Crimini mushrooms)
Pinch Cayenne

1 Med. Onion – Diced
2 Ribs Celery – Diced
4 Carrots – Peeled /Diced
1 Cup Green Beans – 1/2” cut
1 Cup Potatoes – Peeled / Diced
1 Med. Zucchini – Diced

In a large pot add chicken, salt, pepper, onion, carrots, celery, garlic and cover with water to about 1” from the top.  Bring to a boil and reduce to a simmer and cook about 45 minutes.

In a medium sized pot, add bacon fat and rice.  Stir to coat and cook (constantly stirring) about 4-5 minutes.  Add in water, pepper, mushroom spice (or mushrooms), cayenne.  Reduce to simmer, cover and cook about 45 minutes.

Once cooked, remove chicken from pot and let cool.  Remove bones and skin and shred chicken.  Strain broth and skim fat.  To the broth, add in chicken, onion, celery, carrots, green beans, potatoes, zucchini.  Bring to a boil and reduce to a simmer for about 30 minutes.  Add in rice and adjust seasonings accordingly.

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