Chicken and Brown Rice Soup
I’ve been on vacation and am only just now caught up with everything enough to get back to blogging about what we’ve been eating. Hubs is getting a cold or sinus infection or something, so soup was the name of the game. Except of course we’re a gluten free household, so it’s chicken and rice rather than chicken noodle. This is one of those soups that you have to work to keep from being bland. You use the ingredients to build layers of flavor, subtly stacking one atop the other for a lovely, rich blend that will attack your cold where it counts. Serves 2-3 (depending on how hungry you are).
- 4 chicken thighs, boneless, skinless, cut into bit sized pieces
- 1 cup brown rice, raw
- 1 cup white wine
- 1 tbs olive oil
- 10 oz mirepoix
- 1 tbs minced garlic
- 1 tsp kosher salt
- 1/2 tsp fresh-ground black pepper
- 1/2 tsp paprika
- 1/2 tsp thyme
- 4 cups water
- Heat your oil over medium high heat.
- Add your chicken, salt, pepper, and paprika. Saute until the chicken is no longer pink.
- Add the mirepoix and garlic and saute until softened.
- Add the wine, bring to a boil, then reduce heat to simmer. Cook until reduced by half, about ten minutes.
- Add the water and simmer for about half an hour.
- Add the rice and thyme, simmer for another 45 minutes to an hour.