Bone-Building Chicken Wild Rice Soup Recipe
Makes 6 servings as a meal | Gluten free and dairy free
1 whole, free-range chicken
4 quarts cold filtered water
2 T. vinegar
2 large onions, coarsely chopped
3 carrots, peeled and coarsely chopped
4 celery stalks with leaves, coarsely chopped
4 peeled garlic cloves
2 well-washed coarsely chopped leeks
3 parsnips, coarsely chopped
3 bay leaves
4 to 5 fresh sprigs thyme, or 2 tsp. dried thyme
10 whole black peppercorns
1 bunch parsley
2 quarts chicken stock
2 c. cooked chicken
2 onions, chopped
3 c. celery, chopped
3 carrots, peeled and sliced
1 c. frozen peas
1 c. green beans
2 c. fresh spinach
6 cloves garlic, minced
2½ c. wild rice, cooked
1 tsp. dried thyme
2 tsp. sea salt
½ tsp. freshly ground black pepper
- Start with the stock. Place chicken into a large pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove foam that rises to the top.
- Reduce heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. (This will impart additional mineral ions to the broth.)
- Remove the chicken, let cool and remove the meat from the carcass. Reserve for soup.
- Strain the stock in a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.
- For the soup, bring 2 quarts chicken stock to a boil and skim off any foam that may rise to the top.
- Add the meat, vegetables, rice, and seasonings and cook until vegetables are just tender, 5-10 minutes. Taste and adjust seasonings.