OK, so I had a leftover chicken carcass (with one full drumstick and about 1 cup of cut up chicken breast that are reserved for the soup), and a tiny amt of drippings. So I dumped it in a large pot in a colander (for ease of getting tiny bones out), with a handful of sliced carrots, onion, two florets each of slightly chopped cauliflower and broccoli, some black pepper and two bay leaves. Water to cover - about 10 cups.
What else should I put in the broth??? The following is what I have to choose from:
I have fresh & dried sage, fresh & dried oregano, fresh & dried basil, fresh french thyme, a little fresh rosemary, (the rest are in the cupboard) -> tarragon, cumin, cardamom, paprika...
OK, I have more, but getting too irrelevant.
What would you put in knowing it's going to be chicken wild rice soup? And I don't plan on putting cream in the soup - I don't have any right now, just some rice milk that I'm not sure is necessary.
I plan on using kale, carrots, broccoli, onion and cauliflower as veggies in the soup.
Oh, and it's not straight wild rice - it's a cool mix I threw together of basmati, native MN wild rice, purple rice and red rice. Not that it matters, just nummy. =)
Oh, and I haven't put any salt in yet, because I wasn't sure how that affected the absorption rate of the water. I use Himalayan Sea Salt. Should I put it in broth or just wait til soup is going?
Your _sage_ advice?