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Chicken Soup with Wild Rice 

This is a soup I often recommend my clients make when they are under the weather.  The soup fits with the Simon and Garfunkel song, “Are you going to Scarborough Fair” and it’s my way of remembering that parsley, sage, rosemary and thyme are all perfect herbs for colds, flu and the immune system. These herbs kill viruses, fungi, and bacteria. Since we’ve done an acronym this month we may as well add in a mnemonic!  

• 1 leftover Roasted Chicken carcass

• 8 cups Water

• 8 Chicken Bullion cubes

• 1 medium Onion, chopped fine

• 3 Carrots, grated

• 2 stalks Celery, chopped fine

• ½ cup Wild Rice (added about 30 minutes before you’re ready to eat the soup)

• ½ cups chopped Parsley

• 1 teaspoon dried ground or one 6-inch sprig fresh Sage

• 1 teaspoon dried ground or two 6-inch pieces fresh Rosemary

• 1 teaspoon dried ground or three 6-inch pieces fresh Thyme

• ¼ teaspoon Red Pepper Flakes

• Celtic Sea Salt and Pepper to taste

Directions: Put all but the wild rice in a big stock pot and bring to a boil for an hour. Pull out the chicken carcass, let cool and pick all the meat off and return it to the soup. Discard bones and fat. Add the wild rice and continue to cook about 30 minutes. Serve hot. Makes about 10 cups.

Notes: I like using fresh herbs and pull what is left of the stalks out at the time I glean all the meat off the chicken carcass but dried ground herbs work fine too. Easy to make and it freezes well.    

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