I had bought a nice-sized tray of boneless skinless chicken thighs ("No antibiotics ever") and figured that I could make several soups out of the lot. I'd been thinking about the jar of dry wild rice I had bought for Christmas dinner and had a bunch left over. I could just imagine cooking a chicken soup using it!
I used Swanson's chicken broth from a carton to simmer a few tablespoons of wild rice until it was just tender, but still quite chewy. I knew from past experience that overcooking wild rice makes a disappointing, broken up finished product. This took about a half hour. I added the cut-up chunks of chicken meat and a snack-sized bag of baby carrots. When everything was done and tender, I added a big pile of sliced mushrooms. I knew that the rest of the ingredients would be more forgiving for overcooking than I wanted for my mushrooms.
A few thin shreds of cabbage were then stirred in for the texture and nutrients. I didn't want to make a cream based soup, but I know that my husband doesn't care as much for the thin broths and he does the thicker, starchier ones. So I thought I would finish it off by adding just a few splashes of half and half. The pot went off the heat for this step, and then it was ready to serve. Surprisingly for me, I didn't feel the need to add any further seasonings. It was rich and savory. A perfect Soup of January!