Cough, cough, and coughing some more is all we have heard in houses. It’s flu season, and all of the Brady Girls have caught the bug this last month. Being sick has really knocked us out of our routines, so we’re super sorry for being absent here. But the good news is we’re starting to feel better and we’re slowly getting back on top of things.
I thought to celebrate this happy sicky season we should make some soup. Being from Minnesota I should be making a creamy and hearty Chicken and Wild Rice Soup, but that doesn’t really help someone with a cold. So here’s a recipe I posted sometime ago that’s sure to help you get back on your feet!
Italian Chicken and Rice Soup
- 1 Cup of uncooked 9 grain Rice ( I used a mixed rice package, but you can create your own with ½ cup brown and ½ cup wild rice)
- 2 Chicken Breasts (cooked and cubed)
- 1 Quart of Chicken Stock or Broth
- 1 Cup of peeled and diced Carrots
- 1 Cup of diced Celery
- ½ Cup on diced yellow Onion
- ½ Cup of diced Fennel Bulb
- ½ Cup of Diced Asparagus
- 1 Can of diced Tomatoes
- 1 Tbs Herbs De Provence
- 1 Tbs Thyme
- Salt and Pepper to Taste
- First, you’ll want to start your rice cooking as prepared on the package in a separate pot or I used my rice cooker. Harder rices like brown and wild rice take longer to cook, I even started this 10 minutes before I did anything else.
- Second, fill your soup pot with your broth and set it on medium-high heat. The first veggie to chop and put immediately in the broth are your carrots, they will take the longest to cook depending on how big you dice them.
- While they are cooking, get your chicken cooking. I cooked mine in a pan with about 1 TBS of olive oil and 3Tbs of broth, and salt and pepper. You could also cook chicken in the microwave. You want to cook it until it’s just the slightest pink in the middle and then throw that into your soup to finish cooking (this way it won’t dry out).
- And now add the rest your veggies to your soup. You can saute onions and fennel together with a small dab of butter, salt and pepper, until they become translucent. Then throw in a bit of broth to get all that flavor off the pan and throw that all into the soup.
- Cover soup and cook till your veggies are done. Add rice to your bowl and ladle in soup over the top.