Gingery Chicken and Wild Rice Soup

Ingredients

• 1 whole chicken (about 3 lbs/1.5 kg)
• cut into pieces
• 1 onion
• coarsely chopped
• 2 carrots
• peeled and diced
• 2 stalks celery
• diced
• 4 sprigs parsley
• 1 clove garlic
• 1 bay leaf
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) cracked black peppercorns
• 12 cups (3 L) water
• 1 tbsp (15 mL) olive oil
• 2 large leeks
• white part only
• cleaned and sliced (see Notes)
• 2 cloves garlic
• minced
• 2 tbsp (25 mL) minced ginger root
• 1 cup (250 mL) brown and wild rice mixture
• rinsed and drained

Instructions

1. In a stockpot, combine chicken, onion, carrots, celery, parsley, whole garlic, bay leaf, salt, peppercorns and water.
2. Bring to a boil over high heat.
3. Using a slotted spoon, skim off foam.
4. Reduce heat to medium-low and simmer, uncovered, until chicken is falling off the bone, about 1 1/2 hours.
5. Drain, reserving chicken and liquid separately.
6. Let cool.
7. Cut the chicken into bite-size pieces, discarding skin and bones.
8. Skim off fat from the stock.
9. Measure 2 cups (500 mL) of chicken and set aside in the refrigerator.
10. (Refrigerate remainder for other uses, see Notes.)
11. In a large saucepan or stockpot, heat oil over medium heat for 30 seconds.
12. Add leeks and cook, stirring, until softened, about 5 minutes.
13. Add minced garlic and ginger and cook, stirring, for 1 minute.
14. Add rice and toss to coat.
15. Add reserved stock and bring to a boil.
16. Reduce heat and simmer, uncovered, until rice is quite tender, about 1 hour.
17. Add reserved chicken.
18. Cover and simmer until chicken is heated through, about 15 minutes.
19. Variation: Substitute an equal quantity of rinsed wild rice for the mixture.
20. You may need to increase the cooking time, depending upon the size of the grains.