Gingery Chicken and Wild Rice Soup
- 1 whole chicken (about 3 lbs/1.5 kg), cut into pieces
- 1 onion, coarsely chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 4 sprigs parsley
- 1 clove garlic
- 1 bay leaf
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) cracked black peppercorns
- 12 cups (3 L) water
- 1 tbsp (15 mL) olive oil
- 2 large leeks, white part only, cleaned and sliced (see Notes)
- 2 cloves garlic, minced
- 2 tbsp (25 mL) minced ginger root
- 1 cup (250 mL) brown and wild rice mixture, rinsed and drained
- This recipe is gluten-free
- Produce
- Bay leaf (1)
- Carrots (2)
- Celery (2 stalks)
- Garlic (3 clove)
- Ginger, root (2 tbsp)
- Leeks, large (2)
- Onion (1)
- Parsley (4 sprigs)
- Meat
- Chicken (about 3 lbs/1.5 kg), whole (1)
- Cooking & Baking
- Olive oil (1 tbsp)
- Peppercorns, cracked black (1/2 tsp)
- Salt (1/2 tsp)
- Pasta & Grains
- Brown and wild rice mixture (1 cup)
- Drinks
- Water (12 cups)
Preparation
Read recipe preparation on cookstr.com
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Published July 15, 2011 (1 year ago).
4 people saved this recipe.
