Chicken & Wild Rice Soup
Chicken Soup
2 Tbsp Extra Virgin Olive Oil
1 medium yellow onion, diced
2 medium carrots, peeled & diced
2 ribs celery, diced
2 cloves garlic, minced
3 Tbsp Tuscany Spice Blend
1 ea Bay Leaf
1 tsp Garden Mirepoix Sea Salt
1 tsp White Pepper - Fine Ground
3 cups cooked chicken meat*, shredded
6 cups chicken stock
*store-bought rotisserie chicken makes a deliciously convenient shortcut!
Wild Rice
2 cups chicken stock
1 cup Woodman’s Rice Blend
2 Tbsp Extra Virgin Olive Oil
1 medium yellow onion, diced
2 medium carrots, peeled & diced
2 ribs celery, diced
2 cloves garlic, minced
3 Tbsp Tuscany Spice Blend
1 ea Bay Leaf
1 tsp Garden Mirepoix Sea Salt
1 tsp White Pepper - Fine Ground
3 cups cooked chicken meat*, shredded
6 cups chicken stock
*store-bought rotisserie chicken makes a deliciously convenient shortcut!
Wild Rice
2 cups chicken stock
1 cup Woodman’s Rice Blend
Prepare Soup.
Heat olive oil in a large soup pot over medium-high heat. Add onions, carrots, celery, and garlic; saute until soft, about 7 to 10 minutes. Stir in spice blend, bay leaf, sea salt, and white pepper until combined and fragrant. Add shredded chicken and chicken stock and bring to a boil. Once a boil is achieved, reduce heat to low and simmer gently for one hour. While soup is simmering, prepare the rice.
Prepare Rice.
Add chicken stock to a small saucepan and bring to a boil. Stir in rice. Reduce heat to maintain a gentle simmer and cover; cook for 45 minutes. Remove from heat. Let the rice rest in covered saucepan for 10 minutes. To serve, portion about one-half cup cooked rice into serving bowls and ladle soup on top.
Heat olive oil in a large soup pot over medium-high heat. Add onions, carrots, celery, and garlic; saute until soft, about 7 to 10 minutes. Stir in spice blend, bay leaf, sea salt, and white pepper until combined and fragrant. Add shredded chicken and chicken stock and bring to a boil. Once a boil is achieved, reduce heat to low and simmer gently for one hour. While soup is simmering, prepare the rice.
Prepare Rice.
Add chicken stock to a small saucepan and bring to a boil. Stir in rice. Reduce heat to maintain a gentle simmer and cover; cook for 45 minutes. Remove from heat. Let the rice rest in covered saucepan for 10 minutes. To serve, portion about one-half cup cooked rice into serving bowls and ladle soup on top.