This soup is a spin off on your classic chicken and rice soup and it is so delicious that I am making it for the second week in a row (and I rarely repeat recipes).   There are a few reasons why this soup is so delicious.  Firstly, the base involves making a very light roux.  A roux is a classic french technique that involves cooking a small bit of flour in a small bit of butter or oil as a base for sauces and broths, often this step will take 10-20 minutes to make a deep thick roux.  I typically prefer clear broth soups, so this recipe has just the lightest roux, creating a silky smooth body and nutty flavor.   The second reason I love this soup is the flavor of shiitakes, I think they are the most perfect mushroom for soups and although they can be expensive, just a few mushrooms can go a long way in adding flavor.  The final reason I love this soup is the Forbidden Rice - a bowl of it feels like medicine for the heart, body and soul.

Forbidden Rice refers to black rice, also known in China as "longevity rice."   Oral tradition suggests that during the Ming dynasty this rice was reserved for the Emperor to ensure a healthy and long life.  The "longevity" power of black rice lies in its antioxidant content - including anthocyanin - found in higher quantities than in any other food, including blueberries and acai berries.  There is a growing body of research linking these antioxidants with a reduced risk of cardiovascular disease, cancer, and diabetes.  Black rice has more fiber, protein, iron, micronutrients, and antioxidant than any other grain.  It is versatile and has a delicious nutty flavor.  Watch out, though, it will turn everything a deep purple color....

LONGEVITY SOUP: CHICKEN, SHIITAKES AND FORBIDDEN RICE SOUP 

YIELD: 8 SERVINGS         TOTAL TIME: 65 MINUTES  

INGREDIENTS:

• 1 Tablespoon butter

• 1 small yellow onion, chopped

• 1 Tablespoon flour

• 6 cups low sodium chicken broth

• 3 cups water

• 1 cup carrots, chopped (3 medium carrots)

• 2 garlic cloves, minced

• 2 stalks celery, chopped

• 14 oz boneless, skinless chicken thighs

• 1/2 cup black / forbidden rice

• 1/4 cup wheat berries

• 4 oz shiitakes, sliced

• 2 Tablespoons soy sauce

• salt and pepper to taste

METHOD:

1. Melt butter in large pot or dutch oven over medium high heat, saute onion 3-4 minutes until translucent but not browning.

2. Add flour and whisk into butter for additional minute

3. Add broth, water, carrot, garlic, celery, black rice, wheat berries, chicken thighs and bring to simmer, covered for 20 minutes

4. Add sliced shiitakes and simmer low, uncovered for additional 25 minutes

5. Remove chicken from broth and shred with two forks, meanwhile allow soup to continue to simmer additional 15 minutes uncovered.

6. Add soy sauce at the end, and salt and pepper to taste

NUTRITION FACTS:

Calories 173/ Carbs 12g/ Sugar 3g/ Fat 5.4g / Sat fat 1.7g / Sodium 423mg / Fiber 3g/ Sugar 3g / Protein 11g