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.
