Healing Chicken, wild rice & herb soup
This is a lovely warming and healthy soup for those cold winter days, particularly good if you are able to use fresh chicken stock.
Information
Time
1 Hour
Difficulty
Serves
4
Written by:
Henrietta Norton
Ingredients
1
Cup of dry wild rice, rinsed
1/2
A tablespoon of salt
1/8
Tablespoon of pepper
1
Pint free-range chickenstock (fresh if you have it)
2
Tablespoons of olive oil
1/2
A tablespoon of dried tarragon
2
Large organic carrots, thinly sliced
1/4
Tablespoon of dried thyme
200g
Of fresh, or soaked Shiitake mushrooms, sliced
1
Onion, finely chopped
4
Cloves of garlic, crushed
1
350g tin of light coconut milk
225g
Free-range organic chicken breast, shredded
2
Tablespoons of lemon juice
N/A
Sliced spring onions for topping
Directions
1
Bring 3 cups water to a boil in a 4 pint saucepan. Add rice and salt. Reduce heat to low and simmer, covered, until rice is tender and most grains are split open, about 1 hour.
2
Drain well and set aside. While rice is cooking, heat oil in a medium saucepan or a wok, and sauté onions, carrots, and mushrooms for about 7 minutes, stirring frequently.
3
Add garlic and chicken and continue to cook, stirring, until chicken is no longer pink & vegetables are tender.
4
Add the prepared rice, broth, tarragon, thyme, garlic powder & pepper and bring to a boil.
5
In a separate bowl, combine starch & coconut milk until smooth. Stir into rice mixture. Return the mixture to the boil and cook for 1-2 min or until slightly thickened.
6
Garnish with green onions. Add optional lemon juice for tangy flavour. Adjust salt and pepper to taste.
