Another inspiring soup from Kalyn’s Kitchen. I used chicken instead of turkey, and this was so perfect for our nasty February weather. The balsamic vinegar really finished off all the flavors beautifully.
Chicken and wild rice soup
1/2 cup wild rice, cooked in a rice steamer for 60 minutes (yields 1 1/2 cups cooked wild rice)
1 cup finely diced onion
1 cup finely diced celery
2-3 teaspoons olive oil
1 teaspoon dried sage
6 cups chicken broth
2 cups finely chopped cabbage
2 cups chopped cooked chicken
1/4 – 1/2 cup finely chopped flat leaf parsley
1 – 2 tablespoons balsamic vinegar
Heat olive oil in a large soup pot. Add onions, celery, and dried sage, and saute 5 minutes.
Add the broth and cabbage, and simmer covered about 30 minutes, or until the cabbage is well softened and even starting to disintegrate into the soup.
Add the chopped chicken, cooked wild rice, and chopped flat leaf parsley, turn heat to a low simmer, and cook, uncovered, for about 20 – 30 minutes more. Stir in the balsamic vinegar (start with 1 tablespoon, and add more to taste if you desire). Serve hot. Makes 6 servings.