HEARTY CHICKEN-VEGETABLE AND WILD RICE SOUP {penzeys}

By grinder

Ingredients

• Stock:
• 2 lbs. bone-in chicken breasts {or 8 c. cooked chopped turkey-dark meat gives great flavor}
• 4 quarts water
• 1/2 medium onion, peeled
• 1 large carrot, peeled, 2-3 pieces
• 1 large rib celery, cut in half
• 1-2 whole turkish bay leaves
• 4 tablespoons chicken or turkey soup base
• Soup:
• 4 oz. wild rice
• 3 large carrots, large dice {1/2” pieces}
• 3 large ribs celery, large dice
• 1/2 medium onion, large dice
• 2 medium zucchini, large dice
• 1/2 lb. fresh mushrooms, sliced
• 1 can diced tomatoes, drained
• 3 square inches of Parmesan cheese rinds, cut into 1/2” pieces {opt}
• Freshly ground black pepper, to taste

Details

Preparation time 15mins
Cooking time 50mins
Adapted from penzeys.com

Preparation

Step 1

FOR THE STOCK:
In an 8 quart stock pot, bring the chicken or turkey, water, onion, carrot, celery and bay leaves to a boil. Boil until the chicken is cooked through. Remove chicken, shred and return to the pot. Discard the bones. Add soup base and stir to dissolve. If starting with cooked turkey, mix it with water, bay leaves and soup base and bring to a boil.

FOR THE SOUP:
After returning the shredded meat to the pot, bring back to a boil. Add wild rice and cook 15 minutes. Remove the stock veggies—onion, celery, carrot, bay leaves—and discard. Add the diced carrots, celery and onion and cook another 15 minutes. Add zucchini, mushrooms and tomatoes and cook 10 minutes more. Add the Parmesan rinds, if using {and you really should use them} and the pepper and cook 5-10 minutes more until the cheese gets melty. Serve with biscuits or bread.


1 Cup {269g}=Calories 90/Cals From Fat 30
Total Fat 3.5g/Chol 25mg/Sodium 460mg
Carbs 9g/Dietary Fiber 1g/Sugars 3g
Protein 7g