Wild Rice And Chicken Vegetable Soup

I am reading a terrific book called the "Brain Diet" by Alan Logan.  The book talks about what foods promote optimal brain health. In the next year I will be adding new recipes that are brain friendly to my blog.  I hope your brain health will be optimized by these recipes.

Wild Rice and Chicken Vegetable Soup is a fun soup to make in the late summer since it incorporates so many different vegetables.  This soup is loaded with brain friendly ingredients like wild rice, quinoa, tomatoes and stewed chicken.
Your brain and gut need whole grains like quinoa and wild rice.  Quinoa is also a good source of a low fat protein.  Stewed chicken is low in saturated fat and is low in AGE's (advanced glycation end products) this is the "attachment of sugars to proteins that are toxic to nerve cells".  You can serve the soup with a whole grain piece of cinnamon raison toast and fresh plums.  The purple pigment from plums and raisons protect your nerve cells.

Wild Rice And Chicken Vegetable Soup:
Serves:  6
Gluten Free Recipe

1 small sweet onion, diced
2 tablespoons olive oil
2 carrots, peeled and diced
2 celery stalks, cleaned and diced
1 small summer squash, washed and diced
1 zucchini squash, washed and diced
2 garlic bulbs, peeled and diced
2 small diced, tomatoes
3 tablespoons oat flour
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup wild rice
1/2 cup quinoa
1 left over whole roasted chicken (left over bones, skin,meat and juices from cooking)
5 cups water
3 bay leaves
1 teaspoon chicken base or chicken bouillon cube
3 tablespoons fresh basil, finely chopped
3 tablespoons fresh chives, finely chopped

In a large stock pot, heat the olive oil on medium heat.  When the oil is hot add the diced onions, diced carrots, diced celery, diced squash, diced zucchini, diced tomato and garlic.  Stir for 2 minutes with a large spoon.  Sprinkle in the oat flour and stir for 2 more minutes while the flour starts to brown and coats the vegetables.  Add the water, salt, pepper, chicken base, bay leaves, wild rice, quinoa to the pot and stir.  Bring the pot up to a boil with a tight fitting lid and then reduce the heat to low.  Allow the soup to cook for 1 hour on low heat.  Garnish the soup with fresh basil and chives.  Check your seasoning and add more salt and pepper to taste.

Wild Rice And Chicken Vegetable Soup