Dried tart cherries are wildly nutritious (even though they’re not wild) and they add so much great taste to foods. Today’s recipe is courtesy of the cherry growers who generously took me on a tour of their orchards last summer and treated me to a couple of great days in northern Michigan. It’s a warm memory as I look out over the frozen (but still pretty) landscape that surrounds me now. This easy dish warms me, too.
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Roast Chicken Soup with Wild Rice & Dried Cherries
Makes 1 1/2 quarts
1 tablespoon olive oil
1 cup finely chopped yellow onion
1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
4 cups fat free chicken broth
8 ounces shredded roast chicken breast (skinless)
1 cup cooked wild rice
1/2 cup dried tart cherries, finely chopped
2 tablespoons chopped fresh parsley
Heat olive oil in 3-quart saucepan over medium heat. Add onion, carrot and celery and saute for about 4 minutes until soft and translucent.
Add thyme and chicken broth and bring mixture to a boil. Add chicken, wild rice, and cherries; when mixture returns to a boil, reduce heat to simmer. Simmer for about 3 minutes, or just until all ingredients are heated through.
Remove from heat and stir in parsley. Serve hot.
Addendum: Forgot to mention that this recipe is from the Cherry Marketing Institute. Check out their site for more great recipe ideas.