Chicken and Wild Rice Soup
 
 
Author:
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 pound chicken thigh meat, diced into bite-sized pieces
  • ½ pound chicken breast meat, diced into bite-sized pieces
  • 1 medium yellow onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 7 ounces shredded green cabbage
  • 1 cup wild rice
  • 8 cups chicken broth
  • ¼ teaspoon dried thyme
  • ¼ teaspoon garlic powder
  • ¼ cup chopped parsley
  • 1 tablespoon sherry cooking wine
Instructions
  1. In a large pot or dutch oven, heat up the olive oil over medium-high heat. Add the breast meat and season with some salt and freshly ground black pepper and stir often. Cook until no longer pink on the outside, but still raw in the middle. Plate, then set aside.
  2. Add the thigh meat to the same pot and season with some salt and freshly ground black pepper and stir often. Cook until no longer pink on the outside, but still raw in the middle. Plate, then set aside.
  3. There should be at least half a tablespoon of oil and fat in the pot - add more if needed. Add the onions to the pot over medium heat. Cook and stir occasionally until the onions are soft, about 5 minutes. Add the carrots, celery, and garlic. Season with a little salt and freshly ground black pepper. Cook and stir for another 5 minutes, until the vegetables slightly soften.
  4. Add the cabbage, rice, chicken broth, dried thyme, garlic powder, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Bring to a boil over high heat, then simmer over medium-low heat for 40 minutes uncovered. Stir in the parsley, sherry, and the partially-cooked chicken. Cover and cook for 10 minutes. Remove the pot from the heat and serve warm.
Recipe by Sprig and Flours at http://www.sprigandflours.com/chicken-and-wild-rice-soup/