Chicken Soup with Vegetable Stock
| Prep Time: 30 min | Serves: 6 |
| Cooking Time: 240 min | Yield: 1 quart of soup |
Using vegetable stock, and flavoring with fresh rosemary this is an unusual and flavorful soup. I used 3 chicken breasts with bone and with skin removed in making this soup. You can substitute your favorite vegetables for the ones I used and maybe put a little wine in the broth.
Ingredients
- 2 cups Organic Vegetable Stock
- 2 cups Water
- 3 lb Chicken Breast No Skin
- 1 cup Black Beans
- 1 cup Wild Rice (cooked)
- 4 slice of Tomato
- 1 cup Carrots
- 100 g Celery
- 72 g Mushrooms
- 100 g Leeks
- 1 tbsp Rosemary, Fresh
- 1 tbsp Bay Leaf
- 2 cloves Garlic Clove
Directions
Make or buy vegetable stock. Put 4 c liquid (water and veg stock) in stock pot. Using insert for pot (if you have one) put in it skinned chicken, with bone, leeks, rosemary, bay leaf, carrot, peeled, celery, 2 stalks. Cover. Bring soup liquid to boil and then lower heat to simmer for 2 hrs. Remove chicken breasts. Separate the meat from bones. Refrigerate meant and return bones to pot and simmer 2 more hrs. Replenish liquid with water as needed to maintain a quart of liquid in pot.
Remove and discard solids.
If using soaked dried black beans, drain them and cook for about 25 minutes till soft. If using a can, drain them
Cook 1/2 cup wild rice according to package directions (simmer in 1 c water for about 40 minutes)
Slice up mushrooms, tomatoes, celery. Add to soup stock and simmer. Cut up some of chicken into small pieces, about half of it and add to soup stock. Increase amount of chicken if desired. When beans are cooked drain and add them to the soup stock. Simmer everything together for at least a half hour, replenishing liquid if needed. Stir in the rice when it's done.