When planning a meal, endless options line the produce and grocery store aisles. The sky is the limit these days in terms of cooking! But, as fun as the variety is, sometimes it makes sense to get your head out of the clouds and ground yourself with a classic- like homemade chicken soup.
We love chicken soup not just because it’s fairly easy to make and a crowd favorite but because it has meaning. Take one sip; it reminds you of the delicious smell that would greet you after a day of playing in the snow. With another sip, you can see Nana or mom cooking over the stove. Yet another, and mom is by your side rubbing your back as you sip the soup in bed, nursing a cold.
Chicken soup is one of those special comfort foods that sits deep in our memory banks as something made with love.
So, while we’re nursing a house full of coughs and trying to guard ourselves against the chill from outside, we decided chicken soup would be the perfect dish to bring us some comfort and love!
We hope you’ll try and enjoy this fantastic slow-cooked chicken soup recipe.
- 6 Fat-trimmed organic chicken breast
- 2 Cups of dry white wine
- 2 Sprigs rosemary
- A handful of fresh thyme
- Bay leaf
- 1 Chopped shallot
- 1 1/2 cup mirepoix (chopped onions, celery, and carrots)
- 1 Cup mixed wild rice
- 2 Cups of chopped leeks
- 4 Tablespoons fine sea salt
- About 4 cups of water.
- Put chicken and salt in the slow cooker and cover with wine and water. Set the heat to low.
- Saute mirepoix, herbs, and shallot in boatloads of butter. (About a stick. Less if you’re aiming for lower fat content.)
- Once the mixture is soft and the onions are translucent, pour into the slow cooker.
- Add about half of a stick of butter and leeks to the same pan.
- Saute leaks until the edges start to turn a nice golden color.
- Add leeks to the slow cooker.
- Cook on low for 4 hours and occasionally stir.
- Turn heat to high and add rice.
- Cook for another hour.
- Remove chicken and shred on a plate. Salt and pepper the shredded chicken.
- Add chicken back into the soup.
- Cook for about another 30 minutes.
- Try the broth and salt and pepper to your taste.
- Set to warm and let the family enjoy this savory soup into the evening!
- We love a nice piece of buttered bread on the side. But anything works! Buttered saltines, biscuits- we’re back to the sky being the limit.
The Haute Life