I remember, back in the beginning of time, watching Carl Sagan’s Cosmos.
In one episode he stated that: If you wish to make an apple pie from scratch you must first invent the universe.
This is a bit more mundane but: If you wish to make this chicken soup you must first roast a chicken.
Actually, that’s the best part…
First one has a lovely dinner of roast chicken with all the trimmings; then one has enough soup to last for several meals.
I love soup. It’s the only thing that makes winter tolerable.
If you are feeding more than 2 people with the roast chicken you may want to use an additional chicken breast or two to add meat to the soup. As we are only 2 there was plenty of chicken leftover.
I buy jars of ‘chicken base’ or little pots of jelled concentrate to use when making soups instead of adding salt. Just be cautious as some (but not all) brands can be quite salty.
Adding tapioca is a trick I learned here. The French add it to soups to thicken them slightly without adding the taste or texture of flour or cornstarch. It just adds a nice ‘mouth feel’ to the broth.
And, as this is soup…. add as much or as little of anything as you like. In my opinion a soup recipe is more a suggested guideline than an instruction sheet.
Chicken, Wild Rice Soup
Total time: 4 hours
- The stock:
- the carcass of a previously roasted chicken, including all bones, skin, but meat removed and refrigerated
- the tops from a bunch of celery or 2 ribs celery, cut into chunks
- 1 carrot, peeled, cut into chunks
- 1 onion, peeled, cut into chunks
- bouquet garni
- 2 bay leaves
- 6 cups water or enough to cover
- salt or chicken base/stock cubes, or use some chicken stock instead of water
- The soup:
- 5 medium carrots, peeled, sliced
- 4 ribs celery, sliced
- 1 large onion, chopped
- 1 cup wild rice, rinsed
- 4 cups chicken, cut into small pieces, or whatever is left from the bird
- 1/4 cup (2oz, 60ml) sherry
- 5 tbs tapioca
- 1 tbs dry mustard
- 1 tbs dried parsley
- 2 tsp dried savory
- 2 tsp dried basil
- 1/2 cup crème fraiche, or Greek yogurt
- 6 – 8 cups of the chicken stock
- The stock:
- Put chicken, vegetables, herbs and water in soup pot or Dutch oven.
- Cover, bring to a boil, reduce heat and simmer over low heat for 3 hours.
- When done, strain stock, discarding vegetables and carcass. At this point you could chill the stock and remove fat. I didn’t bother as I had trimmed it well before cooking.
- The soup:
- Bring stock to a boil over medium heat.
- Add all of the vegetables as you prepare them.
- Bring the soup to a boil.
- Add wild rice, herbs, mustard, tapioca, sherry, cover, reduce heat and simmer 45 minutes.
- Taste the vegetables and rice – if they’re done, add the chicken, simmer 10 minutes longer.
- Stir in the crème fraiche and serve.
One last thing…..
Whenever I’ve made wild rice soup the rice always expands as the soup sits. I made the soup earlier in the day and put it out in the barn to cool for a few hours. By dinnertime the flavors had blended and the rice had ‘popped’
I just heated up enough for us to eat and the rest was cool enough to go in the fridge.
We had enough for lunches for most of the week.
On a different subject…. What happened to Facebook?
Yes, yes, I know… I live in France, not a cave.
I realize that Facebook has changed its algorithm yet again. But I thought it was supposed to make it nicer – you know, all warm and cuddly and friendly and stuff.
I’m getting the type of posts that I thought I had banned years ago.
All of a sudden I’m getting crude, racist jokes; crude, misogynistic memes; and videos of fun folks torturing puppies and kittens.
I was quite happy with most of what came across my feed for the last few months. Now I’m back to looking at it with one eye closed and my finger poised on the ‘Hide Post’ button.
I don’t want to give the bad stuff even the benefit of looking at it.
It really makes me want to give up on it all together.
I suppose if I keep on banning all the nasty stuff eventually I’ll only get stuff I want to see.
Or I’ll get nothing at all.
Either will be a improvement.
For the record I’m happy to see well thought out and intelligently written opinions that are different than mine. Sadly, that is a rarity.