Making soup is considered an art form. Don’t think of it as dumping everything in a pot. Think of it as flavor profiles. Adding savory and saffron and lemongrass elevates flavors.
Ingredients
4 boneless chicken thighs
1 large boneless chicken breast
Dried sage
1 TBSP. canola oil
2 TBSP. dried vegetables (optional)
1 tsp savory
2 stalks lemon grass, split
1 onion diced
1 cup mushrooms sliced
1 cup organic baby carrots
Fresh ground pepper and salt
3 containers chicken stock
2 cups cooked wild rice (cook with saffron thread and lemon grass for enhanced flavor
1 cup Edamamme shelled
Saffron thread
1 dot chiracha sauce
Directions
- Heat oil in large soup pot. Season chicken and add to pot. Sear on both sides and remove.
- Add onion and sauté but do not brown, add carrots and sweat for 5 minutes. Add mushroom, seasoning, lemons grass and chicken broth. Simmer for ½ hour or more. Add chicken for the last 20 minutes.
- Remove chicken and cool for ½ hour- dice into small pieces.
- In a separate pot cook rice with butter, lemon grass and saffron thread- add to soup. Adjust seasoning. Add rice to soup.
