Archive for December, 2008

6 cups of chicken stock
1 whole chicken breast, boned, skinned and diced
1/2 a head of cabbage, cored and sliced
1 carrot, peeled and sliced
1 onion, peeled and sliced
1 turnip, peeled and sliced
1 parsnip, peeled and sliced
1 tablespoon of dried tarragon
1 tablespoon of dried thyme
1/3 cup of wild rice, cooked
A pinch of salt
A pinch of pepper
2 green onions, sliced

Bring the chicken stock to a boil in a large pot. Add diced chicken and boil for 1 minute, Reduce the heat to a simmer.

Add all vegetables except the green onion and simmer for 1 hour. Add more chicken stock if needed.

Add tarragon, thyme and rice. Simmer for 10 minutes. Salt and pepper to taste. Garnish with the green onion and serve.

This recipe makes around 8 servings.