Sourgrass Chicken and Rice Soup

Sourgrass, or Oxalis, is a widely recognized wild plant known for its distinctive tangy, lemon-like flavor, courtesy of the oxalic acid in its leaves. This unique taste makes sourgrass an excellent addition to various dishes. Besides its delightful flavor, sourgrass is rich in vitamin C and antioxidants, making it a nutritious and vibrant ingredient in your culinary repertoire.

Identifying Sourgrass

Here’s how you can identify sourgrass in the wild:

  • Leaves: Sourgrass features trifoliate leaves, each stem supporting three heart-shaped leaflets, resembling clover.

  • Flowers: The plant produces small, yellow flowers with five petals that typically bloom in clusters.

  • Stems: Its stems are often reddish and juicy, adding to the plant's unique look.

  • Taste: The definitive way to identify sourgrass is by tasting a small leaf, which should have a bright, tangy, lemon-like flavor.

About the Recipe

Experience the warmth and comfort of a classic chicken and rice soup infused with the bright and tangy flavor of sourgrass.

This nourishing soup is a soothing embrace on chilly days, featuring tender pieces of chicken, wholesome rice, and hearty vegetables simmered to perfection in a flavorful broth. The addition of sourgrass adds a refreshing twist, elevating the soup with its citrusy brightness and tantalizing aroma.

Served as a comforting meal to ward off the winter chill or enjoyed as a heartwarming remedy for the soul, Sourgrass Chicken and Rice Soup delights your taste buds and warms your heart with every spoonful.

Ingredients

  • 1 tablespoon olive oil

  • 1 onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 6 cups chicken broth

  • 1 cup cooked chicken, shredded or diced

  • 1/2 cup uncooked white rice

  • 1 cup chopped sourgrass leaves

  • 1 teaspoon dried thyme

  • Salt and pepper to taste

  • Fresh parsley for garnish (optional)

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables are softened.

  2. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

  3. Pour in chicken broth and bring to a boil.

  4. Stir in cooked chicken, uncooked rice, chopped sourgrass leaves, dried thyme, salt, and pepper.

  5. Reduce heat to low and simmer for 20-25 minutes, or until the rice is cooked and the vegetables are tender.

  6. Taste and adjust seasoning if necessary.

  7. Ladle the soup into bowls and garnish with fresh parsley, if desired.

  8. Serve hot.

    Notes: Feel free to customize this soup by adding other vegetables such as peas or corn.

    You can use leftover cooked rice instead of uncooked rice to shorten the cooking time.

    You can adjust the consistency of the soup by adding more broth.

Join Our Foraging Classes & Explore More

If you enjoyed this recipe and want to discover more about wild plants like sourgrass, consider joining one of our foraging classes at forageSF. Plus, The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb is a great resource for expanding your wild food repertoire.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado