Growing up, my mom always made her chicken soup with some wild rice thrown in. Warm and comforting and served especially during the colder months, we would gobble up steaming spoonfuls around the kitchen table. I’m quite convinced the smell of broth and chicken and vegetables all bubbling away on the stovetop can make anyplace feel like home.
The addition of wild rice gives this soup an extra bit of heartiness and because it’s made with russet potatoes instead of noodles, this recipe is also gluten free. Though making your own homemade chicken broth with bone-in chicken is wonderfully tasty and especially good for you, chicken breasts and store-bought broth are two things I always have on hand, making for an easy throwing-things-together sort of weeknight dinner. It’s great on it’s own, great with a salad, and really great with a hunk of crusty sourdough bread to sop up all that broth. I like to sprinkle a bit of shaved parmesan on the top as well.
Many thanks to my beautiful mama, who is the original creator of this soup and the author of all happiness I associate with it. I hope that this recipe brings as much warm comfort and merry sustenance to your kitchen table as it does mine!
CHICKEN AND WILD RICE SOUP
Makes six servings
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 3 celery stalks, chopped
- 4 large carrots, peeled and cut on the bias
- 2 russet potatoes, peeled and cut into 1 inch cubes
- 1 cup wild rice, rinsed
- 10 cups veggie or chicken broth
- bouquet garni of sage, rosemary, and thyme (bundle these together and tie with twine to easily fish out of the soup…you can throw the sprigs in separately, but it’s much easier this way if you happen to have some cooking twine!)
- 2 chicken breasts
- olive oil
- salt and pepper, to taste
Heat a large pot or dutch oven over low to medium heat, then after adding a splash of olive oil quickly add the chopped onion and garlic cloves. Sauté until the onions are translucent, about 5 minutes or so.
Add the celery, carrots, potatoes, wild rice, herbs, and broth and bring to a boil.
After being brought to a boil, turn the heat down to low, and carefully add the chicken breasts. Cover the pot, and simmer for 35 to 45 minutes or until the rice is fully cooked and the chicken has reached an internal temperature of 165 degrees.
Remove the chicken from the pot, shred with a fork, then add the shredded chicken back into the pot. Add salt and pepper to taste.
Serve hot, with a bit of parmesan and pieces of crusty sourdough bread to sop up the broth. Bon appétit!
Linen by Rough Linen, soup and bread served on my great-grandmother’s precious china.