Free-Range Chicken and Wild Rice Soup

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1 whole organic, free-range chicken

Sysco Classic kosher salt

2 cups cooked wild rice

2 Tbsp. Wholesome Farms unsalted butter

2 leeks, light green and white parts only, diced

1 cup diced carrots

1 cup diced celery

2 Tbsp. Sysco Imperial chicken base

10 sprigs flat-leaf parsley, plus more (minced) for garnish

3 sprigs fresh thyme

1 bay leaf

½ cup Wholesome Farms heavy cream



First, dry-brine the chicken by placing it in a sheet pan and coating it all over with kosher salt.

Place it in a cooler, uncovered, for at least 12 hours.

Roast the chicken at 375 degrees for 35 minutes, or until the internal temperature reaches 165 degrees. Remove the skin and finely dice the meat; reserve in the cooler.

Cook the wild rice according to package directions, cool and set aside.

In a 6 quart pot, heat the butter and add the leeks, carrots and celery. Sauté the vegetables until slightly softened. Add 6 cups of cold water along with the chicken base, parsley, thyme and bay leaf and let simmer for 20 minutes. Add the diced chicken and wild rice and continue to simmer for 10 minutes longer. Add the cream and simmer for another 5 minutes. Ladle the soup into bowls and garnish with parsley.