Fight-Frost-with-Fire Zen Soup or Ginger Wild Rice Chicken Soup

Fight-Frost-with-Fire Zen Soup or Ginger Wild Rice Chicken Soup

Winter has certainly dragged her huge feet on our Georgia front porch this year… For better or worse, this has inspired me to become a huge fan of soups. So I am experimenting and adding and subtracting and have basically been able to create about 20 different soups just by adding something or taking something out.
They have all turned delicious so far, so I am trying to keep a record of all of them so I can duplicate them, and of course, share them with friends.
So here is my Ginger Wild Rice Chicken soup in honor of the crazy catastrophic ice-storm that has paralyzed the South.

Ingredients for a large Dutch Oven pot
1 large onion
2 Organic free range chicken breasts
½ head of celery root
2 large parsnips
4 medium or 2 large Idaho potatoes (the ones you would use for mashed)
4-6 medium carrots
3-4 inch ginger root (depends on how much you like ginger)
1 stalk leek
2 small jalapeno peppers
4 boxes chicken broth (or 2 boxes chicken and 1 box veggie broth)
Spices:
Pink Himalayan salt to taste
Black Pepper
Turmeric
Curry
Cayenne (for later or while cooking IF everyone enjoys a little zing)
Coconut oil
Cook Separately:
½ cup of black wild rice in 3 – 4 cups of water
Optional:
1 cup mushrooms
¼ cup heavy cream
1-3 garlic cloves
Curry, salt and pepper to taste
Garnishes to serve:
1 bunch Parsley
Organic Apple Cider Vinegar
Or Lemon juice

How I do it:
I’m all about the Martha Stewart cut-up-your-ingredients-and-place-in-separate-bowls before I start. I just like the neatness of it, and the peace of mind, that I am not forgetting anything
So I start with the onions – chop the whole head finely (do not use a food processor! That thing mushes the onion into a paste… Put in a bowl and cover with a plate or clear wrap. Its vapors will flavor your kitchen, as opposed to your soup. Cover it to preserve taste, and aroma.
Chop in rugged tiny chunks the carrots and put in another big bowl. I like to take the carrot from its wider side, and cut a small diagonal piece off the end, then turn the carrot and cut again, and turn and cut… until it’s all done. That way they are not the boring perfect round circles and just give more chunkiness to the soup
If you haven’t used celery root before, you should. It’s much more flavorful than the stalks and doesn’t have the stringy texture. Peel and chop it like the carrots. Chop the potatoes and the parsnips. Peel and slice your ginger as well
Add all the ingredients from the carrots to the parsnips in the same bowl. You will dump them in the soup together, so no need to use more little bowls.
Put the ginger separately. You want to keep its flavor strong until you use it.
Use a paper towel to dry your chicken breasts and chop them into small bitesized chunks.

This is a good time to put your rice to cook. Just don’t forget to stir it every once in a while. Burned to the bottom of the pan rice tastes yuk! You don’t want to have this happen to you.

IF you have opted to add the mushrooms, clean and chop them in quarters and throw them in a pan with some melted coconut oil. Let them wilt, add the cream, spices. Keep a couple more minutes while stirring to let everything incorporate. Turn off heat and set aside.

The Main Event:
In your Dutch Oven, melt the coconut oil (or butter if you must) and drop the chicken chunks to brown on all sides. This is not to cook them thoroughly, but to give them a bit of a sautee before you cook them with the rest of the ingredients. After you have flipped them around a few times, take them out of the Dutch oven, one by one, and place into a bowl for later.
In the same oil that is now already hot, drop the chopped onions. Let them become translucent. Stir to incorporate the chicken fat into this.
As soon as they are soft and translucent, drop the bowl with all the root veggies (my experience shows, this is where you may find yourself needing a little more butter (try saying it with a English accent and it will make you feel less guilty – A li-uhle moh bu-her!)
After a few stirs, add your spices (good time for the salt as it will release the water in the veggies and the sautéing will be easier)
Now comes the time of the chicken stock and/or the veggie stock or broth. I like Pacific brand, but there are others that are equally organic and delicious. I don’t fill the Dutch oven all the way yet. I just pour enough stock to cover the veggies.
Cover the pan, and let it reach boiling. Once it does, reduce temp to say half or even less.
Take your handheld mixer and mash up some of the veggies at the bottom (this can be done as much or as little as you like – the point is to create a little thickness to the soup so you don’t have to use thickener, i.e. glutenous substances)
After you’ve reached the desired consistency, add the chicken, the rice (which by now should’ve cooked) and optionally – the mushrooms.
Stir well and cover. Leave everything to incorporate for at least another 10 minutes on low.
Prepare your plates (bowls) and garnishes (parsley and lemon juice)
SERVE HOT! Bon Appetit!

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