Momma Wants Soup
From jo_jo_ba 11 years ago
- 1 1/2 hours` to make
- Serves 8
My mom adored the Double Lemon Roast Chicken I made for dinner and asked me to make a stock from the bones and soup from that. I cleaned out our fridge and turned it into a veggie and nutrient rich chunky bowl of comfort that will keep you from raiding the cookie jar mid afternoon.
Ingredients
- 1 tbsp olive oil shopping list
- 1 rib fennel, chopped shopping list
- 5 large carrots, sliced shopping list
- 4 large ribs celery, sliced shopping list
- 1 medium-large zucchini, sliced shopping list
- 18 button mushrooms, halved if desired shopping list
- 1/4 cup white wine (I used Ogio Pinot Grigio IGT) shopping list
- 9 cups homemade (or low sodium) chicken stock shopping list
- 3 tbsp dehydrated onion flakes shopping list
- 1 tsp dried rosemary shopping list
- 1/2 tsp black pepper shopping list
- 1/2 tsp kosher salt shopping list
- 1/4 cup wild rice shopping list
- 1 skinless, boneless chicken thigh, cooked and chopped shopping list
- 3/4 cup cooked cannellini beans shopping list
- 1/4 cup minced Egyptian onion greens (or green onion) shopping list
How to make it
- In a large, deep pot, heat the oil over medium-high heat.
- Add the fennel, carrots, celery, zucchini and mushrooms and cook until the vegetables have begun to soften and the mushrooms have begun to brown. See Photo
- Raise the heat to high and pour in the wine, stirring vigorously, then pour in the stock.
- Add onion flakes, rosemary, pepper, salt and wild rice.
- Return to a boil, then reduce heat to a simmer and cook (uncovered) 20 minutes.
- Stir in the cooked chicken, beans and green onion and cook a further 35 minutes.
People Who Like This Dish 4
- mommyluvs2cook Santa Fe, TX
- jlv1023 Ansonia, Connecticut
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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