I recently made a delicious whole chicken that I roasted in the oven. There are several reasons I like preparing a whole chicken but one of the best reasons is because there are almost always leftovers for the two of us and because I can use the bones to make a nutritious broth.
Making bone broth is a lot less intimidating than you might think. After you carve your chicken or whatever protein you are using, reserve all the bones, including the ones from the legs and wings, and add all of them to a crockpot, cover with water and let cook for up to 24 hours! I usually add in some leftovers or scraps of carrots, celery, and onions, but it’s optional!
So after I made the chicken then the broth, of course, I am making soup!
This particular soup is a household favorite of ours. It’s healthy, filling, hearty, and super delicious!
I love adding a bunch of fresh herbs to soups because they add loads of flavor, nutrients and they’re a really cheap way to do so!
I hope you try out this soup, it’s especially comforting when it’s cold out! Enjoy!
Herby Chicken & Wild Rice Soup
- SERVES: 5-6
- TOTAL TIME: 1HR
1 tbs olive oil
1 red onion, chopped
5 cloves garlic, minced
3 medium carrots, chopped
4 stalks celery, chopped
2 small parsnips, chopped
8 bella mushrooms, sliced
2 tsp sea salt
1 tsp freshly cracked black pepper
1/2 tsp white pepper
1 cup wild rice, uncooked
5 cups liquid, stock or broth, I used homemade bone broth
1 bay leaf
2 cooked, large chicken breast, shredded, about 2.5 cups
1/4 cup fresh parlsey, chopped
1/4 cup fresh dill, chopped
2 tbs fresh rosemary, finely chopped
4 thyme twigs, stems removed
2 tbs fresh sage, chopped
Heat a soup pot over medium heat, add olive oil then onions, and saute for about 3 min.
Mix in garlic. Cook for a few minutes then stir in carrots, parsnip and celery. Sprinkle dry seasonings all over and toss around vegetables, cook for another few minutes.
Add in mushrooms, toss around again. Then mix in wild rice and finally pour the liquid over, there should be enough to completely cover it. Drop in the bay leaf and cover with a lid. After about 10 minutes or when it’s lightly boiling, reduce heat to low and allow to cook for another 40 minutes with the lid on.
Carefully stir soup after 40 minutes, the rice should be completely cooked and a lot of the liquid will be absorbed. Stir in shredded chicken and optionally add more liquid if you like a more liquid soup. I usually add another cup or so, water works here too!
Next, stir in the fresh parsley, dill, rosemary, thyme, and sage. If you don’t have a fresh selection of these you can use dry, just use about 1/3 of the allotted amount.
Taste test the soup for more salt and pepper, I find I usually add more salt in because the rice absorbs a lot of it.
Serve immidiately, but note, the longer it sits and cooks, the more flavorful it will be!
Let the soup cool before adding it to a container and storing in the fridge.
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