This post is in partnership with Mahatma® Rice. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
A couple of years ago, Alex’s work moved us to Nebraska. After spending most of our lives in South Florida, we packed up our bags and moved across the country. We were so excited and planned as much as we could for our first winter ever. Little did we know what we were actually walking into. We all saw snow for the first time and according to our friends, we moved during one of the coldest winters Nebraska had seen in a while.
It was an adjustment, to say the least, but there were a few things that helped me stay grounded. First off, I hung up pictures of Florida palm trees everywhere. Seeing them, reminded me of home. I would also call my mom and we’d chat about what we were making for dinner that evening. She’d walk me through what she was making and I’d tell her how much I missed her cooking. It was so cold, that all I wanted to eat was my mom’s rice and beans or a warm bowl of soup.
We’d chat about all of the dinner possibilities, but at the end of the day, I’d go back and make her famous chicken soup with veggies, greens, and wild rice. It reminded me of home and every time I feel a bit homesick, it’s what I whip up.
This is such a simple recipe, but it’s so hearty, rich in flavor and it’s so homey. Today, I wanted to share the recipe with yall!
Here’s my Collards Chicken and wild rice Soup.
- 1 chicken breast (or 4 chicken tenders)
- Salt and pepper
- 1/4 cup of extra virgin olive oil
- 1/3 cup of chopped white onions
- 1 cup of chopped potatoes
- 1 quart of low sodium chicken broth
- 1 cup of water
- 1/4 cup of shredded carrots
- 1 bay leaf
- 1 parmesan rind
- 1 bunch of roughly chopped collard greens
- 1 packet of Mahatma® Rice’s Jasmine Rice with Red & Wild Rice – cooked
- Lemon juice and cilantro for serving
Directions 1. Bring a large soup pot to medium-high heat and add the olive oil 2. Season the chicken with salt and pepper and add to the hot soup pot with olive oil 3. Sear the chicken until golden brown on both sides (about 6 minutes per side) 4. Add the chopped onion and stir and cook until translucent 5. Add the broth, potatoes, parmesan rind, water, and sage and bring up to a simmer6. Lower the heat and simmer the broth for 20 minutes or until the potatoes are fork-tender7. Remove the chicken, shred and add it back to the soup8. Remove the parmesan rind and the bay leaf – season with salt and pepper 9. To serve, pour a ladle of soup over the cooked Jasmine Rice with Red & Wild Rice blend from Mahatma® Rice and squeeze a bit of lime and sprinkle cilantro
Mahatma® Rice’s Jasmine Rice with Red & Wild Rice blend is mixed to perfection and gives me just what I’m craving in this soup. It’s hearty texture and flavor is the perfect addition to this brothy soup. I do have to admit that I use Mahatma® Jasmine Rice with Red & Wild Rice for my mom’s rice and bean dish. It’s such a fun twist to the traditional dish.
The Jasmine rice is a long grain aromatic rice while wild rice is, technically, the seed of an aquatic plant and together they make a more chewy and crunchy texture while also bringing an attractive color to all of my dishes.
This cooler weather is drawing me indoors and although I’m happily living in Texas now, I still make this soup on a regular basis. I also like to change up the chicken for Italian sausage and throw in little red pepper flakes. It’s a spicier version of this chicken recipe.