Chicken, Wild Rice and Chanterelle Soup

Fall Forage Feature

When I tell you that this soup is done right on so many different levels, be assured that I do not lie.

This soup honours local, foraged, sustainable ingredients that replenish your soul and transport you to a simpler time.

Ingredients

1/2 onion, diced

1 large carrot, diced

2 celery ribs, diced

3 cloves of garlic, minced

2 cups cooked, shredded chicken

2 cups cooked wild rice (1/2 cup dry)

1 cup par-cooked chanterelles

1 tsp each sage and oregano

1/4 cup chopped dill

2L chicken stock, homemade or store bought (use low sodium version always)

1 tbsp olive oil

Salt and Pepper to taste

Process

Wild Rice:

In a medium sauce pot, add 1/2 cup of dry wild rice with 2 cups of cold water, 1 tsp salt and 1 tsp oil. Bring to a rolling boil, cover and turn heat to low-medium and let cook for 25 minutes: set a timer.

Once the timer goes off, turn off the heat and let sit, covered for 30 more minutes. The rice is ready to add to your soup at any time. Strain any excess liquid.

Chanterelles:

See chanterelle post. I pulled my frozen par-cooked portion from the freezer, and added it directly to the soup.

The Soup:

In a large stock pot or Dutch oven, bring your olive oil to temperature on medium-high heat.

Add your onion, celery and carrot. Cook for 5 minutes until softened.

Add your garlic, sage and oregano, cook for 1-2 minutes.

Add your chanterelles and cook until thawed.

Add your chicken stock, cook until boiling.

Turn your heat down, add wild rice and shredded chicken. Note: you can cook chicken breast or thighs or shred a rotisserie chicken. Whichever option you choose, I recommend taking the time to shred the meat as opposed to cutting it. It makes a difference in the overall finish of the soup. This is what we call making something with love and you can’t rush love.

Once your soup has heated through, add your dill and season generously with salt, 1/2 tsp at a time until it makes you smile. This expert salt measuring tip for chicken soup was brought to us by Molly Yeh.

Enjoy this soup as much as we have. It is absolute perfection, the ingredients shine through and your soul will thank you.