Ingredients
2 small chicken breasts
2 coffee spoons chicken bouillon
1 coffee spoon of peppercorns
2 large spoonfuls of olive oil
1 small spoon of garlic powder
5 garlic cloves
2 pinches dried oregano
1 large spoon of Portuguese saffron (ground turmeric)
1 coffee spoon of paprika
5" stem of thyme
2" stem of rosemary
1 cup of wild rice
1 medium (4" diameter) yellow onion
3 large (¾" across) celery stalks
2 medium (¾" diameter at top) carrots
2 medium (2" diameter) red boiling potatoes
⅓ bunch of parsley
3 torn basil leaves
1/4 cup good parmesan
Preparation
Set the oven to 350˚F. Rub the chicken breasts with olive oil, kosher salt, and black pepper. Once it’s heated, put it on a cookie sheet and bake for 40 minutes.
Heat a large soup pan until a few drops of water sizzle. Put a half-inch of water in and toss in the bouillon, peppercorns (smashed with a wide knife), olive oil, garlic powder, oregano, saffron, paprika, and thinly sliced garlic cloves. Stir constantly until it boils.
Add a gallon of water. Scrape the leaves off of the thyme and rosemary and toss them in. Put in the wild rice, yellow onion (diced to 1/2" pieces), celery stalks (cut to 1/3" pieces), carrots (cut to 1/3" pieces), and potatoes (cut to 1/2" cubes).
Simmer until you like it (usually about an hour for me) then toss in the chopped parsley leaves, basil, and parmesan.
Ladle it to a nice bowl and serve with torn pieces of toasted ciabatta.
