Chicken, Acorn Squash & Wild Rice Soup
Chef Brian Luscher from The Grape returns to Good Day to make a chicken, acorn squash and wild rice soup. He's getting ready for the big annual fundraiser for the Stewpot Alliance in Dallas.
Chicken, Acorn Squash & Wild Rice Soup
Olive oil 2 t
Garlic, peeled, minced 1 T
Red chili flakes small pinch
Onion, peeled, small dice ½ c
Celery, small dice ½ c
Carrot, peeled, small dice ½ c
Kale, washed, stemmed, sliced 1 c
Squash, acorn, peeled, medium dice, roasted 1 c
Chicken, roasted, pulled 1 c
Chicken stock 3 c
Heavy cream 1 c
Wild rice, cooked 1 c
Butter, whole 2 T
Parsley, Italian, washed, chopped ¼ c
salt & fresh ground black pepper to taste
Preheat a medium soup pan, over medium-high heat. Add olive oil until “shimmering.” Add garlic and chili flakes, cook until aroma is apparent. Add veggies and chicken cook until lightly wilted. Add stock, heavy cream, and cooked rice. Simmer. Cook slowly approx. one hour. Season to taste, add butter, parsley and serve.