Chicken Soup with Wild Rice
Sally made this for us once, and was kind enough to explain how she did it. I like to make enough to freeze a couple of servings.
Serves 4-6
YOU WILL NEED:
64 ounces chicken broth - I like Imagine brand Organic Chicken Broth
2 boneless, skinless chicken breasts
1 leek
1 carrot
2-3 stalks celery
red bell pepper
assorted spices - I like dill plus Hometown or Milwaukee Iron, but you should substitute to your liking
Handful of a wild rice blend (about 1/4 cup)
METHOD
Prep and reserve:
1 leek, halved crosswise and sliced thinly
1 carrot, diced or sliced
2-3 celery stalks, chopped (I like celery in my soup, but you can use less than indicated)
1/2 red bell pepper, in 3/4 inch (length) thin strips
1/2 t cumin
1/2 t dill (or 1-2 T chopped fresh dill)
1 t Hometown, Milwaukee Iron, or other blended seasoning
In a stockpot brown in olive oil:
2 skinless boneless chicken breasts, cut into smallish pieces
3-4 garlic cloves, peeled but left whole
When the chicken is browned throw in the veggies and spices and stir for 1 minute. Add:
64 ounces chicken broth
1 cup water
rice
Bring to a boil and cook at least 25 min or until the rice is cooked (brown and wild rice require about 45min cooking time).