Tuesday, December 14, 2010

Wild Rice and Chicken Soup

My apologies for the plethora of soup and cookie recipes lately! It is definitely winter here in Ottawa, and the only thing I want to eat is soup! Today we had quite a bit of snow, and I was informed that this was only just the beginning. Besides that, Nigel has gone to Toronto for the week, and I can justify making soup for one person, since I know that I will be able to eat it for lunch AND dinner again tomorrow. This wild rice and chicken soup was a bit of an experiment. I was starving on my walk home, so I decided to stop in at Herb & Spice, a grocery store on the way to my house. My purchase was a bit odd- wild rice and swiss chard for the soup, juice berries (candy), and echinecea tea (just to have for winter sicknesses). So, the soup was an experiment. I decided to use beef broth to make it a bit heartier than chicken or vegetable broth would have made it, and the choice of herbs was just based on the fact that I had fresh rosemary in my fridge.  The result was actually decent, though I would suggest a few tweaks based on your own taste. I ended up adding a lot of water, because the rice soaked all the liquid up, so the broth wasn't quite as flavourful as it could have been. It was a nice, hearty soup though, and I won't mind having it for lunch tomorrow.



Wild Rice and Chicken Soup

2 tbsp. olive oil
2 cloves garlic
1 small yellow onion
1 tbsp. chopped fresh rosemary
1 tsp. dried thyme
4 tbsp. Balsamic vinegar, separated
2 cups carrots, sliced
1 1/2 containers, low sodium beef broth (I only used one... but recommend another half)
2 cups water
1 cup wild rice
2 chicken breasts, oven roasted
1 bunch red swiss chard, chopped
Salt and pepper, to taste (for chicken and soup)

Pre-heat oven to 350. Cut chicken breasts into a few pieces and arrange in a glass baking dish. Drizzle with olive oil and salt and pepper. Cook for about 25-30 minutes. When cooked, let cool, then shred chicken on a plate.

While the chicken is cooking, in a stock pot, heat oil on medium-high. Add chopped garlic, onions, and herbs. When the onions start to soften, add 2 tbsp. Balsamic vinegar and the carrots. Stir for another minute or two.

Add broth, water, and rice to the pot and bring to a boil. Once the soup starts to boil, turn down to medium and cover with a lid. Let the rice cook for about 15-20 minutes. (Add a little bit more water if soup gets too thick). Next, add shredded chicken. Wait a few minutes to add swiss chard and the remaining 2 tbsp. Balsamic vinegar. Once the swiss chard wilts, you can serve the soup!

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