Making soup is considered an art form. Don\u2019t think of it as dumping everything in a pot. Think of it as flavor profiles. Adding savory and saffron and lemongrass elevates flavors.<\/p>\n
4 boneless chicken thighs
\n1 large boneless chicken breast
\nDried sage
\n1 TBSP. canola oil
\n2 TBSP. dried vegetables (optional)
\n1 tsp savory
\n2 stalks lemon grass, split
\n1 onion diced
\n1 cup mushrooms sliced
\n1 cup organic baby carrots
\nFresh ground pepper and salt
\n3 containers chicken stock
\n2 cups cooked wild rice (cook with saffron thread and lemon grass for enhanced flavor
\n1 cup Edamamme shelled
\nSaffron thread
\n1 dot chiraCHA SAUCE<\/p>\n
Heat oil in large soup pot. Season chicken and add to pot. Sear on both sides and remove. Add onion and saut\u00e9 but do\u00a0 not brown, add carrots and sweat for 5 minutes. Add mushroom, seasoning, lemons grass and chicken broth. Simmer for \u00bd hour or more. Add chicken for the last 20 minutes.
\nRemove chicken and cool for \u00bd hour- dice into small pieces.
\nIn a separate pot cook rice with butter, lemon grass and saffron thread- add to soup
\nAdjust seasoning<\/p>\n
Add rice to soup.<\/p>\n","protected":false},"excerpt":{"rendered":"
Making soup is considered an art form. Don\u2019t think of it as dumping everything in a pot. Think of it … <\/p>\n