Skill required: Confident Cook
8 oz. chicken breast, cubed
2 tablespoons chicken marinade
1/2 cup wild rice, native or cultivated
1 tablespoon butter
1 teaspoon olive oil
2 cups sliced leeks, white and light green parts only (about 4 leeks)
2 cups chopped celery (about 4 stalks)
1 tablespoon chopped fresh parsley
1 clove garlic
1/2 medium white onion, diced
6 cups no-fat, sodium-free chicken broth
2 cups red creamer potatoes, chopped (about five small potatoes)
1 tablespoon dried chopped parsley
3 pieces bay leaves
2 teaspoons dried thyme
Salt and pepper to taste
1. Cook the wild rice in water according to package directions.
2. In a separate skillet, pan-sear the chicken meat until just cooked through.
3. In a dutch oven or soup pot, saute onions, garlic, leek, celery and carrot in the butter and olive oil until the onions become translucent, about 10 minutes.
4. Add in the chicken broth and potatoes, bay leaves, thyme and parsley.
5. Bring the soup to a boil, cover and simmer for about 20 minutes until the potatoes are soft.
6. Turn the heat off. With an immersion blender puree the soup until smooth, with some chunks left.
7. Add in the chicken and wild rice. Season with salt and pepper. Stir to combine.
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