Recipes: Soups

Hearty Chicken and Wild Rice Soup

Prep Time:

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Serves

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Ingredients

To make the stock:

  • 1/2 chicken
  • water
  • 1 carrot
  • 1 onion
  • 1 stalk celery
  • bay leaf
  • parsley stalks
  • peppercorns

For the soup:

  • 1/2 cup wild rice, or long grain rice
  • 1/2 chicken, or 2 chicken breasts, cooked
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 large carrot, chopped
  • 1 cup mushroom, sliced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 1/2L chicken stock (made ahead)
  • 2 cups of water
  • handful fresh parsley
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • 1 teaspoon fresh sage or 1/2 teaspoon dried
  • 1/4 cup butter, or neutral oil
  • 1/4 cup flour, or sweet rice flour
  • 2 cups milk or coconut milk
  • salt

Garlic oil and crispy sage garnish:

  • 1/4 cup olive oil
  • 2 cloves garlic, smashed
  • sage

Created By

Anna Carroll

Directions

Tune in to our Facebook Live Cooking Class on Saturday, April 25 at 11 AM to catch Chef Anna Carroll as she shows us how to make this recipe!

Directions:
To make the stock:
  1. Roughly cut up the carrot, and celery (remove any leaves). Cut off the top and bottom of the onion, and cut into eight pieces, skin and all. Place in the bottom of a heavy saucepan. Add the parsley stalks, 8 peppercorns, and bay leaf. Top with water.
  2. Bring mixture to a boil, cover, and lower to a simmer for 10 minutes.
  3. Add the chicken, and cover, simmering for 10 minutes. If using a whole chicken, simmer for 1 hour or until chicken has reached an internal temperature of 165F. Remove the chicken and allow to rest and cool.
To make the soup:
  1. In a medium-sized pot, heat some oil over medium heat and sweat the onions. After a couple minutes, add the celery and carrots. Continue stirring for about 5-8 minutes.
  2. Add the mushrooms and saute until soft. Add the bay leaf, and chopped herbs.
  3. Strain the chicken stock into the soup pot and bring to a simmer.
  4. Add the rice and allow to cook for about 20 minutes. (if using a rice other than wild rice, reduce this time to 10 minutes).
  5. Make the bechamel.
To make the bechamel:
  1. In a small saucepan, melt the butter over medium heat.
  2. Whisk in the flour and cook for 1-2 minutes, until the roux is lightly coloured.
  3. Slowly whisk in the milk and simmer until slightly thickened.
  4. Check the rice in the soup and if its almost cooked, slowly whisk in the bechamel.
Continue to simmer the soup.

Created By

Anna Carroll

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