Dionne's Rosemary and Chicken Soup with wild rice and lentils that rocked the world one day in September

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A yummy stewy soup that didn't taste like wartime orphan gruel

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Cooking time: ???

Serves: ???


Chicken carcass and bits of left over meat and assorted veg parts--basically make a stock (don't use crap cubes if ya know what's good for you!!)
Butter (or ghee) with some Extra Virgin olive oil
3-4 cloves of garlic
2-3 shallots
1-2 smallish courgettes (zucchini)
3-4 sprigs of fresh rosemary
3 tsps dried dill
wild rice
dried lentils (soak for couple of hours first if poss) or jarred ones
white wine
coarse sea salt and fresh ground black pepper; dried garlic if you have it
Fresh grated parmesan to garnish, if desired


Cook up your stock weird sister style--let bubble, toil and trouble (make sure you have some rosemary and sea salt and fresh ground pepper in there, too. Not traditional but this is my way!!). Fry up your onions and shallots in your butter and oil in a seperate large pot until almost cooked, add courgettes, then when all onions are lovely and golden (or even a bit brown for extra flavour) add your wild rice (and lentils too at this point if they are still dry) like you would for a risotto and stir around until the grains are clear. Add your garlic anytime now (or earlier even, I always just burn mine when it's chopped small) some stock and white wine and reduce it. Gradually add more stock , your fresh rosemary, dried dill, chicken bits, lentils (if jarred) and other veg if you fancy it. Tweak the seasoning until it's just right and enjoy. Serve with fresh grated parmesan and some fresh whole grain bread... Or not if you do the low carb thing. Whatever. Enjoy.

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