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.
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
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.