Chicken & Wild Rice Soup

Hellooooo my peeps! I am back! Technically I was here all along, successfully ignoring your cries for more blog. But I have missed you, and soup, and so it goes like this: today we are making Chicken & Wild Rice  Soup. It’s so easy even a monkey can do it (yea, I’m talking to you.. you know who you are…). 15 minutes hands on, then it pretty much cooks itself.  

Yee shall need: 

  

2 large chicken breasts

1 yellow onion

2 cloves of garlic, chopped

3-4 cups chicken stock

½ cup dry wild rice  

1 can of chopped stewed tomatoes  

1 large carrot or 2 small ones, cut into circles

½ cup frozen corn kernels. 

Salt & pepper to taste

Crushed red pepper

3 tbsp lemon juice

Parsley ( flat leaf or curly, whatevs. )

Cut up chicken into mouth-manageable cubes (no larger than 1”).  Season chicken well with S&P. ( Notice my “Rachel Ray” EVOO approach to salt & pepper here).  Chop the onion and garlic, and brown with the chicken in a large soup pot with some vegetable oil for about 10 minutes on medium heat, until chicken has a nice base tan. Add the chicken stock to the same pot; add more water if need more liquid. Throw in dry wild rice, tomatoes, corn, & carrots. Add 1/2 tsp crushed red pepper and about 4 tbsp chopped parsley.  Cover, bring to boil, turn down heat and simmer on LOW about 40 minutes. Remove from heat, add salt / pepper to taste if needed, and about 3 tablespoons of lemon juice. Let stand covered for about 20 mins. to an hr.

Serve with fresh chopped parsley, and more crushed red pepper if you like ulcers.