Here we are just hangin’ out in quarantine. For 14 days. With a 4 year old and a 2 year old. HELP! So far, it’s actually been going pretty well (but keep in mind we are only on day 4). My husband’s on the mend, the boys are getting along (for the most part), and I’ve been staying sane with some kitchen therapy. Comfort food is what we are all craving, but I know that we also need to be bolstering our immune systems with good nutrition as well. This Chicken and Wild Rice Stew is a big old hug in a bowl loaded with hearty goodness, the perfect remedy for the quarantined soul. Did you know that wild rice is actually a seed from marsh grasses? It’s not a grain like I always assumed! Wild rice has a distinct nutty flavor and chewy texture that I love. It can take a long time to cook so watch yours and taste often as the soup simmers. When it tastes al dente and you see it starting to split open to reveal that white inner part, it’s ready! I like using chicken thighs in this equation- they stay so moist and succulent! but feel free to use white meat or a combo if you prefer. This is also a GREAT way to use up leftover Thanksgiving turkey. Add the cooked shredded Turkey (about 3-4 cups) in during the last 10 minutes or so of cooking just to warm through. While I hope that none of you have to quarantine any time soon, recipes like this one will certainly get you through! Enjoy!
prep time: 10 min. cook time: ~1 hr 15 min. serves: 6-8
2 tbsp extra virgin olive oil
1 yellow onion, diced
1 cup rough diced carrot (about 2 large carrots)
1 cup rough diced celery (about 2 large stalks)
1 tbsp minced garlic
1 tbsp minced fresh thyme leaves
1 cup wild rice
2 bay leaves
8 cups chicken stock
1-1/2" boneless skinless chicken thighs
1/2 cup half and half
2 cups chopped and stemmed kale
1/2 cup chopped flat leaf parlsey
Heat the olive oil over medium heat in the bottom of a large, heavy pot. Add the onion, carrot and celery and a pinch of salt and sweat down 7-10 minutes to soften. Stir in the garlic and thyme and cook another 1 min, until fragrant. Add the wild rice, toss to coat, and cook stirring often 2 minutes to lightly toast the grains. Pour in the stock, add the bay leaves, season with 3 tsp salt and 1 tsp black pepper, and submerge the chicken thighs in the liquid. Give the pot a stir, bring to a boil, then lower the heat and let simmer 1 hour to 1 hour and 15 minutes, until the wild rice is tender and beginning to split open. Remove the chicken to a plate and coarsely shred using two forks. Return the chicken to the pot along with the half and half, kale, and parsley. Simmer everything 5-10 minutes longer, or until the kale has wilted down. Check for seasoning and serve hot! *If the soup sits and gets too thick, add water to loosen.