Birthland Stew

A restorative chicken and wild rice stew, golden with turmeric and ginger and full of carrots, celery, mushrooms and greens. Made to nourish new parents and anyone rebuilding their strength.

Makes about 3 quarts (6–8 servings) · Prep 25 min · Cook about 1 hr 10 min

Ingredients

For the chicken

• 2 lbs boneless, skinless chicken thighs

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon ground turmeric

• ½ teaspoon garlic powder

• ½ teaspoon ground ginger

• 1 tablespoon olive oil or ghee, for browning

For the soup

• 1 onion, diced

• ½ lb carrots (about 3 medium), diced

• ½ bunch celery (about 4 stalks), diced

• 3 garlic cloves, minced

• 8 oz mushrooms, sliced

• 1½ teaspoons ground turmeric

• ¾ teaspoon garlic powder

• ¾ teaspoon ground ginger

• ¾ teaspoon black pepper

• 6 cups chicken or vegetable stock

• 1 bay leaf

• 2 cups cooked wild rice

• ½ bunch kale or other greens, chopped (about 3 cups)

• 1 tablespoon freshly grated ginger

• ¼ cup chopped fresh parsley

• Up to 1½ teaspoons more salt, to taste

Instructions

1. Pat the chicken thighs dry and season all over with the salt, pepper, turmeric, garlic powder and ground ginger from the chicken list.

2. Heat the oil in a large soup pot over medium-high heat. Brown the chicken, 3–4 minutes per side; it doesn't need to cook through. Move it to a plate.

3. Lower the heat to medium. Add the onion, carrots and celery and sauté for 8–10 minutes, scraping up the browned bits from the bottom of the pot. Add the garlic, mushrooms and the soup spices and cook 5–8 minutes more, until the mushrooms soften.

4. Pour in the stock, add the bay leaf and bring to a simmer. Return the browned chicken and any juices to the pot and simmer for 20 minutes.

5. Lift out the chicken and shred it with two forks (it should reach 165°F inside). Let the soup keep simmering for another 15 minutes.

6. Stir the shredded chicken back in with the wild rice, greens and fresh ginger, and simmer 5 minutes more, until the greens wilt. Remove the bay leaf, stir in the parsley, and season with salt to taste.

Notes

• Cook the wild rice ahead: about ⅔ cup uncooked wild rice makes 2 cups cooked.

• Our kitchen makes this in big batches by roasting the chicken first; at home, browning it right in the soup pot builds the same deep flavor with fewer dishes.

• Cool quickly and refrigerate for up to 4 days, or freeze in portions for up to 3 months. A beautiful meal to drop off for a new family.

Scaled for home kitchens from our 30-quart community kitchen batch.