I'm sitting here on this grey and blustery Monday with a bowl of this soup. It's just such perfect comfort food. A good friend brought up this soup about a month ago when Bryan and I were both really sick. We loved the delicate and unique flavors -- it seems like most chicken soups get to tasting the same after a while! This one has dill -- a spice I just wouldn't normally add to chicken soup, but it adds a beautiful complex flavor! We loved it so much I asked her for the recipe so I could tweak it and make it allergy free (I knew it was close)! The original is a chicken noodle soup -- some of ours are allergic to wheat. I used wild rice since I had it on hand, but regular noodles or rice noodles would work great too! Just add them in the last 10-15 min or cook them separately and add just before serving. Now, this does make enough for an army...feel free to cut it in half or use leftover chicken!Chicken and Wild Rice Soup
*Note: I used leftover chicken from a roast chicken and homemade chicken broth, sidestepping the first section!
1 whole chicken (preferable organic)
1 onion, chopped
Slow cook in crockpot with 4-5 c water (or simmer 1-2 hours in a large pot until meat "falls off bones"). Seperate meat and bones -- allow skin and bones to simmer longer to make broth. Shread/chop meat.
3 T olive oil
1 med onion, finely chopped
1 lb carrots finely chopped
1 portabella mushroom or about 4 oz other mushrooms, finely chopped
1 large parsnip, grated or finely chopped
1 leek, tops removed, washed and finely chopped
1 crushed garlic clove
Heat oil in large pot (or in a pan if you'll be using the crock pot), saute veggies for about 5 min.
Strain broth and add to veggies (or add all to crock pot). Add:
1 T dill (or to taste)
2 tsp salt (or to taste)
2 tsp pepper (or to taste)
2 c. wild rice (or wait until end and add rice or other noodles if desired)
Chicken (as much as desired)
Simmer until rice is tender. Add water as needed to desired thickness.
Perfect comfort food for a day like today!