Madison Ayers Writes

The temperatures have swung to below freezing here in South Texas, so what could be better than a comforting bowl of soup? Although I don’t normally publish recipes here, I thought it might be fun to share some of the meals that are loved by all members of my family (including our toddler).

This chicken soup is not only cozy on a cold winter day, but is nourishing and largely works with ingredients most home cooks keep regularly stocked. It’s a healthier version of the classic chicken noodle soup, and (dare I say) tastier too. This recipe also produces a large pot of soup, which is my preference, as soup can be time-consuming to make and it serves as wonderful leftovers. You can also freeze the soup and reheat later for a quick meal.

Recipe makes 12-15 servings.

Ingredients:

• 1 large onion, diced
• 5 ribs of celery, diced
• 4 large carrots, diced
• 5 cloves of garlic, minced
• 1 tbsp dried thyme
• 1 tsp dried sage
• 1 tsp white pepper
• 1/2 c dry white wine
• 3 lemons (zest and juice)
• 2 c wild rice (soaked)
• 3 qt chicken stock
• 3 lb chicken breast (or thigh), cut into 2 inch pieces
• 1/2 c cream or half and half
• small bunch of parsley, chopped
• salt & pepper to taste

Steps:

1. At least three hours before cooking (preferably the night before), add the wild rice to a container and cover with filtered water. Add a tablespoon of something fermented to the rice and water, such as apple cider vinegar, yogurt whey, kefir, or sauerkraut brine. This soaking process allows the rice to be more easily digested — read more here.
2. Sauté the onion, carrot, and celery until soft. Salt and pepper the vegetables well, then add the dried seasonings (thyme, sage, and white pepper). Cook for another minute, then add minced garlic and cook until fragrant.
3. Add white wine and cook for about a minute, or until the alcohol smell dissipates. Then, zest and juice three lemons and stir into the pot.
4. Rinse and drain the soaked wild rice, then add to the pot and sauté for one minute.
5. Add the chicken broth and bring to a simmer. Once the soup is simmering, add the large pieces of chicken and stir to combine. Cover the lid and let simmer for 15-25 minutes.
6. Allow the chicken to cook in the soup until it’s finished, then remove and put into a large mixing bowl. Shred the chicken (my favorite method is using a hand mixer), then add the chicken back into the pot.
7. Turn off the stove then add the parsley and cream (or half and half). Taste for seasoning, add more salt if preferred.
8. Enjoy hot with a piece of fresh bread or just on its own!