A cozy “comfort food” soup that is both healthy, wholesome and ladened with chunks of onions, celery, and carrots. Both wild and brown rice add amazing texture for a truly satisfying bowl of warmth during these wintry evenings that are upon us.
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:12 cups 1x
Wild Rice Mixture
1 cup Wild Rice, rinsed
1 cup Long Grain Brown Rice, rinsed
2 1/2 cups Water
1 teaspoon Kosher Salt
Wild Rice Chicken Soup
1 tablespoon olive oil
1 1/2 large Sweet Onion, chopped in large chunks
5 large Carrots, peeled and chopped in large chunks
5 Celery Stalks, sliced in large chunks
Kosher Salt and Freshly Group Pepper, to taste
6 large Garlic Cloves, chopped
4 cups of Organic Chicken Stock (1 quart)
2 pounds boneless, skinless, Chicken breasts
2 – 14 ounce cans Petite Dice Tomatoes, Fire Roasted (I prefer Muir Glen)
Cooked Wild Rice from Instant Pot (see above)
2 tablespoons Fresh Thyme, chopped
Add 1 cup wild rice, 1 cup long grain brown rice, 2 1/2 cups of water and 1 teaspoon kosher salt to an instant pot.
Securely lock the lid and use the [-] button to set 35 minutes of pressure cooking time. Make sure the valve is set to the sealing position.
When the time is up, use the 10 minute natural pressure release.
Wild Rice Chicken Soup
Heat a Dutch Oven or large heavy pot over medium-high heat and add 1 tablespoons of olive oil. Heat the oil and swirl around the pan.
Add 1 1/2 cups chopped sweet onion, 5 large carrots (chopped) and 5 stalks of celery (chopped).
Reduce the heat to medium and cook the veggies until almost tender and the onion is somewhat translucent, 8-10 minutes. Stir frequently.
Season with kosher salt and freshly ground black pepper.
Add 6 cloves garlic (chopped). Stir for one minute.
Add 4 cups of organic chicken stock. Bring to a boil. Season again (to taste) with kosher salt and freshly black pepper.
Add 2 pounds boneless, skinless, chicken breasts to the stock and veggies. Make sure liquid covers the chicken.
Reduce heat to a simmer and cook for 10-15 minutes or until the internal temperature reaches 165°F.
Remove the chicken breasts from the stock with tongs.
Cube the chicken into large chunks when cool enough to handle.
Skim off the white foam and “scum” from the top of the stock with a small metal sieve. Some will still be left in the stock but will disappear once all the other ingredients are added.
Continue to simmer the vegetables until they are fully tender (5-10 minutes).
Add two 14 ounces cans of petite diced tomatoes (fire roasted), the wild and brown rice from the instant pot (approx. 4-5 cups), cubed chicken and 2 tablespoons fresh thyme.
Taste and see if the soup needs more seasoning. Salt and pepper to your taste preference.
Stir everything together and heat to desired serving temperature.
You can use the stove-top method to cook the wild and brown rice. 2 cups of mixed wild and brown rice, 3 1/2 cups water, 1 teaspoon salt. Bring to a boil and reduce to simmer. Simmer with the lid on for 45 minutes. If the rice is not tender, continue to cook for 10 to 15 minutes.
Chicken stock is made from the bony parts of the chicken and is richer and fuller in flavor because of gelatin that is released into the stock from a long-simmering of the bones. You can make your own by using a leftover chicken carcass and add a variety of veggies in your fridge that need to be used up.
You could use bone-in and skin on, which could contribute to more flavor in the end, but it adds more cooking time. And because I was already using the full flavor of the stock, I chose the ease and the quickness of chicken without bones and skin.
You want to gently cook the chicken, not too high, not too fast and not too long. Overcooked chicken is rubbery and tough. Simmer for 10-15 minutes or until the internal temperature is 165°F.
Many times when simmering chicken, it can release on top of the stock a white foam and “scum” which is not scum at all. It is actually denatured protein (like that of egg whites). It can be visually unappealing at this stage but is harmless and flavorless. A good portion can be skimmed from the top with a small wire sieve. By the time the soup is finished though, it’s not even visible.
Because canned tomatoes are harvested at the peak of tomato season, you get the ripest tomatoes available offseason. Where I live, it’s pretty much impossible to get a locally vine-riped tomato beyond October. Picked green and shipped long distances to my grocery store’s produce section, those tomatoes have now become a flavorless imposter of the real deal. So go for the can on the shelf because it really is healthier.