Sunrise Flour Mill
Nothing tastes better than Heritage Wheat Berry Chicken Soup on a chilly winter day. The bowl warms your hands, the steam fogs your glasses, and the delicious aroma of homemade soup fills the house. We enjoy hearty soups, which is why this is one of our favorites! The creamy base, and combination of chicken, veggies and heritage wheat berries warms us up and is an excellent source of protein!
1 Cup Heritage Wheat Berries cooked (½ Cup dry)
2 Tbsp Butter or olive oil
4-6 Cups Chicken broth or stock (2 Cups are for cooking the berries)
1 lb chicken or turkey, finely chopped or shredded
1 medium onion, diced
3-6 cloves of garlic, minced
1 large or 2 medium carrots, diced
2 stalks celery, chopped
3-5 fresh large mushrooms, cut into pieces, or one large jar of mushrooms
2-3 mini sweet peppers, chopped
1/4 Cup any Sunrise Flour Mill flour
2 Cups Cups milk (half and half gives a richer flavor)
2 bay leaves
Salt and pepper to taste
A handful or two of greens such as kale or spinach, coarsely chopped
Simmer wheat berries in 2 Cups of chicken broth for one hour, or soak them overnight.
In a large stock pot, melt the butter. Saute the raw chicken (or heat the leftover chicken) until cooked through.
Add all the onion, garlic, carrots, celery, mushrooms and peppers, and saute them until the onions are translucent.
Sprinkle flour over the top and whisk until it’s all incorporated.
Add remaining stock and whisk
Add bay leaves, cooked wheat berries, and salt and pepper to taste
Simmer, covered, for 1 hour
Remove from heat and add the milk and greens.
Discard bay leaves.
This soup can be eaten immediately but allowing the ingredients to blend in the refrigerator overnight gives it the most flavor.