Tuesday, September 7, 2010

Summer Vegetable, Chicken, and Wild Rice Soup

Who says soup is just for the fall and winter months?  Not this cook...

Summer Vegetable, Chicken, and Wild Rice Soup

-1 tablespoon olive oil
-1 yellow onion, chopped
-2 carrots, peeled, halved lengthwise, and thinly sliced crosswise
-1 celery heart, chopped
-3 cloves garlic, chopped
-4 Roma tomatoes, diced
-1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
-1 teaspoon ground cumin
-1 teaspoon dried parsley
-6 cups chicken stock
-1 bay leaf
-meat from 1 rotisserie chicken, shredded
-1 zucchini, halved lengthwise and thinly sliced crosswise
-1 tablespoon grated lemon zest
-2 tablespoons chopped fresh cilantro (I used cilantro in a tube)
-1/4 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-1 cup (uncooked) wild rice, prepared according to package directions


1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and saute until onions are transluscent and vegetables slightly softened, about 4 minutes.

2. Add the garlic and saute for 30 seconds; don't let the garlic brown. Add the tomatoes, oregano, cumin, and parsley and saute until the tomatoes are softened, about 4 minutes.

3. Add the stock, bay leaf, and shredded chicken and bring to a boil, then reduce the heat to medium low and bring to a simmer.

4. Add the zucchini and simmer until the vegetables are tender, about 3 minutes longer. Stir in the lemon zest and cilantro. Season with the salt and pepper. Discard the bay leaf.

5. To serve, place 1/4 cup rice in bowl and cover with ladle of soup. (Rice can also be added directly to soup just before serving)

printable recipe

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