Tuesday, November 9, 2010

Chicken and Wild Rice Soup

There are germs floating around my house. We're already one man down so I'm making chicken soup to keep myself healthy. I would hate to miss out on our class backpacking/rock climbing/hiking/caving weekend coming up in a few days!

I can't afford to shop at Whole Foods on any kind of regular basis but I'm certainly not above exploiting their website for recipe ideas. They have a good selection of healthy recipes, vegetarian ones too which come in handy at times. I do get a bit annoyed, however, because sometimes they measure things oddly. Take, for example, a line from the recipe in the link above:

2 tablespoons of chopped garlic.... why can't you just tell me how many cloves to chop? Maybe they are hoping people will buy the pre-chopped kind? I chopped 5 cloves (3 big, 2 smaller) and didn't measure the results. So there.

Ok, that's my rant done now.

As for alterations, I didn't do many to this recipe. I bought a bag brown wild rice (Canoe brand if you care) and the grains look long to me. I used one 900mL box of Campbell's reduced-sodium chicken broth and an additional 2 cups from a box of Campbell's vegetable broth. I used an entire medium yellow onion, not necessarily the prescribed 1 cup. Who wants bits of an onion left over if it measures to be more than you need? Heck, it adds flavour. In it goes. I dug a bag of boneless, skinless chicken thighs out of the freezer and chopped them up without caring how much they weighed. Are you sensing a theme here? If you're keeping track and really care, they weighed just under a pound. The mushrooms only came in a 7-oz package so I chopped them all up.

Hmmm, I just added the 1/4 cup of dried parsley that is called for, but I think they might have meant a 1/4 cup of fresh parsley. My soup looks a little green. Oh well, parsley doesn't have a really strong taste and I'm going to imagine that it's good for me too. Just keep in mind that if you're making this recipe, you might want to consider the parsley issue.

Well, if you're looking for a hearty cold-and-flu-season, I-need-to-stay-healthy-to-go-to-school, feel-good kind of soup, this one seems to do the trick. My version hasn't got a TON of flavour but it's tasty nonetheless. The rice is a nice touch of bulk and the garlic is plenty good for an immune system boost. Soup's on!

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