Homemade Chicken with Wild Rice Soup

This is a family favorite that I just made up... ;).  My family loves it, it is at comfort to and it happens to be very healthy for you.

Prep time is about 10 minutes or less, and cook time is basically to your preference usually takes about 30 to 45 minutes I like to simmer it.

Some people say that nutrients are lost if you heat vegetables, this is not true, some vegetables require heat in order to release the nutrients, root vegetables mostly and some stalk vegetables. This is the reason why boiled potatoes, celery, carrots, and other root vegetables are used in soups. The nutrients are retained in the water and the stock.  Hope you enjoy.

Ingredients:

6 cups of water

2 chicken tenderloins

3 medium-sized carrots 

3 celery stocks

2 Cloves of garlic (minced)

1/2 sweet onion

1 bunch of chives

1 package of onion soup mix

1 can of great Northern beans

1/2 cup of white rice

1/4 cup of wild rice

1 can of sweet peas

1 can of whole kernel corn (no salt added)

2 tablespoons of unsalted butter

2 to 3 tablespoons all-purpose flour

Seasonings:

Chicken poultry seasoning

Lemon pepper

Black pepper

1 tablespoon of honey

3 teaspoons of paprika

Optional seasonings:

Molasses

Pumpkin spice

Directions:

The first step is to sauté your garlic and sweet onion in the butter on medium to high for about 45 seconds to a minute.

The next step is add the chicken tenderloins

And the carrots, celery, green onions

and sauté for about one minute or less add 6 cups of water.

Add onion soup mix

At this point you let it simmer for about 10 minutes or less.  Add corn (I leave the juice in for flavor). Add wild rice, and white rice, and Northern beans (rinse the beans all in a colander until they're clear of all juice that was in the can).

Save the sweet peas for the last five minutes. Now just let it simmer on medium to low heat for 25 minutes or so.  If you are using an electric stove use the setting of about 4 1/2 or 5. And if you use a gas stove set your heat to medium fire.

As it is simmering, it is good to test it for taste. As the water evaporates, of course the seasoning will concentrate, however it is good to taste it to see if it's going in the right direction.

I forgot to add honey while the onions and garlic were sautéing and that's usually what gives a little bit of sweetness and brings out the flavor of the onions.  So I'm going to go ahead and add it while the water is boiling.

And while the water is boiling, I am going to make a batch of cornbread. I use Jiffy cornbread mix requires one egg and 1/3 cup of milk (we use almond milk). You preheat your oven to 400°, I use a glass Pyrex baking dish for this usually around one. They bake for about 15 to 20 minutes until golden brown, and while they are cooking I usually bring them out midway and put a little butter on top, and let them finish baking.

Here you can see all the vegetables and everything coming together. I also added a little bit of paprika that's why the broth is a little bit red not from tomatoes

So as it was simmering (uncovered), I decided to use the inspiration of Fall to spice it up a little bit. I added some pumpkin spice (about 1 teaspoon) and molasses (just about a teaspoon and a half), and a little bit of black pepper. It seems to really give it the last kick that it needed.  Also to thicken it up just a little bit you can add some all-purpose flour probably about 2 tablespoons, I usually dissolve it in water first and use a wire whisk to get the lumps out and then I add it, thickens up over time as it heats.  Top it off with a few sprinkles of French fried onions and you're good to go.

ANNNND.... here it is, eat up!