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Prepare the whole chicken ahead of time and freeze. It is an economical and healthy way to integrate lean protein into this hearty, savory soup.

KEEP SCREEN ON

Yield: 8 Servings

Cook Time: 3 Hours

Ingredients
CHICKEN BROTH
-1 whole chicken

-1 gallon plus 2 cups water

-4 garlic cloves

-4 thyme sprigs

-2 bay leaves

-1 teaspoon black peppercorns

-4 parsley stems

-Vegetable scraps (optional)

WILD RICE
-2 cups wild rice

-2 tablespoons kosher salt

-6 quarts water

SOUP
-2 large onions, diced into 1/2" cubes

-4 large carrots, diced into 1/2" cubes

-8 celery stalks, diced into 1/2" cubes

-4 garlic cloves, minced

-1 teaspoon fresh thyme, minced

-1 tablespoon fresh parsley, minced

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Preparation Method

CHICKEN BROTH

  1. Place the quartered chicken in a roasting dish and cook on Convection Mode set to 425°F, until browned, approximately 35-45 minutes. 
  2. In a large stock pot, combine the roasted chicken, drippings from the roasting pan, and water. 
  3. Bring to a simmer over medium-low heat. Maintain a gentle simmer and cook for 2 hours and 30 minutes. 
  4. Add the remaining ingredients and simmer for 1 hour. 
  5. Remove from the heat and allow to stand for 30 minutes. 
  6. Remove the garlic, herbs, and peppercorns from the broth. 
  7. Let the broth cool completely.
  8. Pick the chicken meat off of the bones. Set aside and cool.
  9. Divide the pulled chicken meat between eight small vacuum bags. 
  10. Once fully cooled, divide the broth evenly between the bags (approximately 2 cups in each). 
  11. Seal each bag on vacuum level 2.
  12. Lay flat and freeze for long-term storage.

WILD RICE

  1. Boil the water and add the salt. 
  2. Add the rice and simmer for 45-50 minutes, until tender. 
  3. Drain remaining water and set the rice aside to cool.

SOUP

  1. In a large sauté pan, heat olive oil over medium heat. 
  2. Cook the vegetables for 8 minutes, until they start to soften. 
  3. Add the garlic, thyme, and parsley and cook another 2 minutes over medium heat. 
  4. Add freshly ground black pepper and white wine. Increase heat to medium-high. 
  5. Cook for another 5 minutes or until most of the wine has evaporated. 
  6. Allow to cool, add the cooked wild rice, and divide evenly into 8 vacuum bags. 
  7. Seal each bag on vacuum level 2. 
  8. Lay flat and freeze for long-term storage. The rice and soup base packets can be combined with the chicken broth packets, in single or multiple portions, for an easy heat-and-serve meal.