chicken & wild rice soup with chamomile

Nothing says comfort like homemade chicken soup – except homemade chicken soup with wild rice and chamomile, served with crusty, whole grain bread.

1 whole skinless chicken, about 3-4 pounds
Water
Sea salt and cracked pepper
3 cups chopped broccoli
3 cups chopped celery
2 small yellow onions, chopped
3 cups chopped carrots
1 cup uncooked wild rice
2 cups fresh parsley, chopped
1 ½ cups chamomile petals

Wash and pat dry chicken; season with salt and pepper. Place chicken in a large Dutch oven or stock pot and add enough water to completely cover. Bring to a boil; reduce heat and simmer until chicken is cooked through, about 45 to 50 minutes. Remove chicken and set aside to cool. When cool, remove the chicken meat from the bone and cut into bite-sized pieces; cover and set aside. Add broccoli, celery, onions, carrots and rice to the pot. Simmer on low heat until carrots are tender. Return chicken meat to the pot, add parsley and chamomile and continue to simmer another 5 to 7 minutes on lowest heat. Serve with warm bread or rolls.

Discover more Soul Soothing Soups - Recipes
in the archived edition of our Oct 2013 email.
Or get more recipe ideas and inspiration from our Pinterest Board - [ soul soothing soups ]

from Monterey Bay Herb Company ~ Recipe Archive