The first very time I made this recipe,
it skyrocketed to the top of the list of our family's favorites!
it skyrocketed to the top of the list of our family's favorites!
And that means I can keep it in circulation and make it regularly.
With the addition of a few flavorful ingredients, (like chopped cabbage!)
it ranks a few notches above the everyday, typical chicken soup.
From Mrs Beeton’s Book of Household Management (1861)~
Now, here's the ingredient that really puts this soup over-the-top: wild rice.
Not white or brown rice. Wild rice. Do not make substitutions.
Hearty Chicken Soup with Wild Rice
- 2 T olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 t poultry seasoning
- 1 C celery, sliced
- 1 C carrots, sliced
- 2 T flour
- 1 C diced cabbage
- 8 C chicken broth
- 2 C cooked chicken breast, chopped or shredded
- 1/2 large red pepper, diced
- 1 box (4 oz.) wild rice
- 1 1/2 C sliced mushrooms
- salt and pepper
First, heat the oil in a dutch oven, add the onion & garlic, saute for 2 minutes.
Add the carrots, celery, flour & poultry seasoning. Cook another 3 minutes
Add in everything else but the rice and simmer 20 minutes.
Add the rice and cook uncovered 40-45 minutes until the rice is tender.
Salt and pepper to taste.
(My gang loves to top theirs with finely grated Parmigiano Reggiano.)
Give it a try and let me know what you think!
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