Classic Chicken Soup With Leeks, Wild Rice, And Mushrooms

Ingredients

STOCK
1 tablespoon vegetable oil
1 (4-pound) whole chicken, breast removed, split, and reserved; remain-ing chicken cut into 2-inch pieces
1 onion, chopped
8 cups boiling water
Salt
2 bay leaves
1⁄2 ounce dried shiitake mushrooms or other dried wild mushrooms
SOUP
2 tablespoons chicken fat, reserved from making stock, or vegetable oil
1 large carrot, peeled and sliced 1⁄4 inch thick
1 leek, white and light green parts only, quartered lengthwise, sliced thin, and washed thoroughly
4 ounces cremini or white mushrooms, trimmed and sliced thin
1⁄2 teaspoon dried thyme
1⁄2 cup cooked wild rice
1⁄4 cup minced fresh parsley
Pepper

Instructions

FOR THE STOCK: Heat oil in Dutch oven over medium-high heat until shimmering. Add half of chicken pieces and cook until lightly browned, about 5 minutes per side. Transfer cooked chicken to bowl and repeat with remaining chicken pieces; transfer to bowl with first batch. Add onion and cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Return chicken pieces to pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.
Increase heat to high; add boiling water, reserved chicken breast pieces, salt, and bay leaves. Reduce heat to medium-low and simmer until flavors have blended, about 20 minutes. Remove 1 cup of stock and pour over dried mushrooms and let sit for 30 minutes to rehydrate.
Remove breast pieces from pot. When cool enough to handle, remove skin from breasts, then remove meat from bones and shred into bite-size pieces; discard skin and bones. Strain stock through fine-mesh strainer into container, pressing on solids to extract as much liquid as possible; discard solids. Allow liquid to settle, about 5 minutes, then skim off fat; reserve 2 tablespoons, if desired .
FOR THE SOUP: Heat reserved chicken fat in Dutch oven over medium-high heat. Add carrot and leek and cook until softened, about 5 minutes. Add fresh mushrooms to pot with carrot and leek and cook until softened, about 5 minutes. Drain and chop rehydrated dried mushrooms, reserving soaking liquid. Strain soaking liquid through fine-mesh strainer lined with coffee filter. Add thyme, reserved stock, chopped mushrooms, and strained mushroom soaking liquid and simmer until vegetables are tender, 10 to 15 minutes.
Add rice and reserved shredded chicken and cook until just tender, about 5 minutes. Stir in parsley, season with salt and pepper to taste, and serve. (After skimming broth in step 3, shredded chicken, strained stock, and fat can be refrigerated in separate containers for up to 2 days.)

Classic Chicken Soup With Leeks, Wild Rice, And Mushrooms

Ingredients

Instructions

Tags

Hi There!