Chicken Soup with Wild Rice & White Beans
Equipment
- Cheesecloth (optional - can just add the chicken bones to the soup and fish them out with tongs)
Ingredients
- Avocado oil
- 2 stalks celery halved lengthwise and thinly sliced crosswise
- 1 large carrot peeled, trimmed, halved, and thinly sliced
- ½ yellow onion peeled and diced
- Kosher salt
- 2 cloves garlic minced
- 1 quart chicken stock
- 1 quart water
- ½ rotisserie chicken skin removed and discarded, meat shredded, bones tied in cheesecloth
- 1 bay leaf
- 1 15 oz. can cannellini beans
- 2 cups cooked wild rice blend
- Freshly ground black pepper
- Fresh dill roughly chopped, to taste
Instructions
- Heat a large drizzle of avocado oil in a large pot over medium heat. Add celery, carrot, and onion and ½ teaspoon Kosher salt and cook, stirring occasionally, for 5-6 minutes, until vegetables are softened. Add garlic and cook, stirring occasionally, for 2 minutes, until fragrant.
- Add stock, water, chicken bones, shredded chicken, and bay leaf. Bring to a boil, then partially cover, reduce heat to low, and simmer for 1 hour.
- Add beans and bring to a boil over medium-high heat. Cook for 5 minutes, until beans are softened. Remove from heat and stir in wild rice. Season generously with Kosher salt and freshly ground black pepper, to taste. Sprinkle in as much fresh dill as you’d like.
Notes
Soup can be stored in airtight containers in the refrigerator for up to 3 days and can be stored in airtight containers in the freezer for up to 6 months. Reheat in a pot on the stove until boiling and season again with Kosher salt, to taste.
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