Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Soup’s On! Cherry Chicken Soup

Posted Oct 23 2009 10:06pm

It’s Friday! You know what that means….!!

This week’s soup was inspired by the fact that I watched this series of YouTube videos the other day. All the videos have Quaker Oatmeal recipes and they are competing for charities. I voted for Jen, whose video would get $10,000 for Farm to School, which is a great charity. (It supports healthy school lunches and children’s nutrition.) Jen’s recipe uses dried cherries. Wanting to pimp my oats a bit, I bought dried cherries, but after I realized they were $4, I decided I needed to get more bang for my buck. Why not put them in soup?!

So here it is. Wild rice and thyme make this a perfect fall treat. Per usual, I made beer bread to go with it!

Ingredients

Eight ounces chicken

1 cup chopped yellow onion

1/2 cup chopped celery

1/2 cup chopped carrots (Lately I’ve been buying shredded carrots for soup; works like a charm!)

3/4 tsp dried thyme

6 cups sodium-free chicken broth

1/2 cup dry wild rice

1/4 tsp salt

1/4 tsp pepper

1/2 cup dried tart cherries

Method

You can use leftover roasted chicken or turkey in this soup, but I didn’t. If you don’t have cooked chicken, pound the raw chicken flat and marinate it for 30 minutes. I used a little olive oil, red wine vinegar, and a generous amount of a pre-blended “roasting rub.” It’s worth it to marinate — you want really tender chicken for this! Once it’s nice and juicy, cut it in bite-sized chunks.

Spray a large pot with cooking spray and add the chicken. (Normally I cook with olive oil, but the oil from the marinade was enough in this case.)

Cook until it’s done, about 6 minutes. Add the thyme and vegetables.

Cook until they are soft and the onion is translucent.

Add the broth, salt, pepper, and rice (it was actually harder than I expected to find wild rice, so I ended up getting the Uncle Ben’s boxed stuff and tossing the “seasoning packet”). Bring to a simmer, reduce heat, and cover.

Pop (OK…chop) the cherries!

Add them to the pot and let simmer for another 5 minutes.

Serve!

I loved this! First, as far as chicken soups go, this is great. I don’t usually like chicken and rice soups, but this is actually really good. I think the wild rice makes a big difference, so be sure to stuck with that. And the cherries just add a little burst of juiciness and are kind of grown up and sexy.

You’ll love!

TwitterFacebookGmailYahoo MailWordPressBlogger PostStumbleUponGoogle ReaderGoogle BookmarksAOL MailShare/Save

Related posts:

  1. Soup’s On! Lemon Chicken Soup with Beer Bread
  2. Shed Kitchen: Saucy Lemon Basil Chicken
  3. Soup’s On! Sausage and Barley Soup
Post a comment
Write a comment:

Related Searches