Cozy Autumnal Chicken Soup
Packed with hearty vegetables, chicken and wild rice; this chicken soup is filling, nourishing and soothing during the first cold-snap days of the season.
Equipment
- a 5-6 quart soup pot
- prep bowls
- a good chef's knife
- a good peeler
- cutting board
Ingredients
- 3 Tbs olive oil or chicken fat
- 2 onions peeled and chopped
- 6 cloves garlic peeled and chopped
- 3 ribs celery chopped
- 1 red bell pepper cored and chopped
- 2 cups chopped mushrooms about 6-8 medium sized mushrooms like baby portobello
- 1 zucchini chopped
- 1/2 curi squash (about 3 cups chunks) peeled and chopped
- 3-4 cups cooked chicken chopped
- 8-10 cups chicken broth
- 1/2 cup wild rice - or - black Italian rice
- 1-3 teaspoons salt or however much you think is best
- 1/2-1 teaspoon fresh cracked white pepper or any pepper you have on hand
Instructions
- Heat the oil or chicken fat in a large soup pot.
- Sautee the onions, celery and garlic until cooked down and starting to caramelize. Stir frequently.
- Add the red bell pepper and chopped mushrooms. Continue to stir frequently.
- Add the squash, the chicken, and the chicken broth. Cover the pot and bring back to a full simmer.
- Add the rice and continue to simmer. Cover the pot, but leave a small vent by offsetting the lid of the pot - so steam can escape. Simmer until the rice is tender - about 20 minutes.
- Salt and pepper to taste. I start with 1 teaspoon of salt and 1/2 teaspoon pepper, then increase as needed.
- Garnish with fresh parsley - optional.
Notes
Useful Tips:
- Chop all your vegetables before you start cooking. I like to keep my chopped vegetables in little prep bowls.
- You can use any cooked chicken you have - leftovers, even a store-bought rotisserie chicken - or a combination of both.
- This soup is great for meal-prep. I often make it just for myself and store it in the fridge or freezer in individual portions. It makes a filling, nourishing lunch on busy weekdays.