Healing chicken, wild rice & herb soup
This is a lovely warming and healthy soup for those cold winter days, particularly good if you are able to use fresh chicken stock. It contains amino acids such as glutamine which is great for supporting the integrity of the gut lining and supporting healthy inflammatory responses within the digestive system.
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Bring 3 cups water to a boil in a 4 pint saucepan. Add rice and salt. Reduce heat to low and simmer, covered, until rice is tender and most grains are split open, about 1 hour. Drain well and set aside.
- While rice is cooking, heat oil in a medium saucepan or a wok, and sauté onions, carrots, and mushrooms for about 7 minutes, stirring frequently.
- Add garlic and chicken and continue to cook, stirring, until chicken is no longer pink & vegetables are tender.
- Add the prepared rice, broth, tarragon, thyme, garlic powder & pepper and bring to a boil.
- 1 Cup of dry wild rice, rinsed
- 1/2 A tablespoon of salt
- 1/8 Tablespoon of pepper
- 1 Pint free-range chickenstock (fresh if you have it)
- 2 Tablespoons of olive oil
- 1/2 A tablespoon of dried tarragon
- 2 Large organic carrots, thinly sliced
- 1/4 Tablespoon of dried thyme
- 200g Of fresh, or soaked Shiitake mushrooms, sliced
- 1 Onion, finely chopped
- 4 Cloves of garlic, crushed
- 350g tin of light coconut milk
- 225g Free-range organic chicken breast, shredded
- 2 Tablespoons of lemon juice
- Optional sliced spring onions for topping
