chicken broth that really put this soup over the top, taste-wise. The combination of chicken, mushrooms and wild rice is pretty great as well.
- 1 c. wild rice
- 2 tbs coconut oil
- 1 large onion, chopped (about half a cup)
- 3 cloves of garlic, minced
- 4 oz mushrooms, chopped (about a cup, and these are optional)
- 4 large carrots, chopped (1.5 cups)
- 4 stalks of celery, chopped (1.5 cups)
- 5 c. cooked, chopped chicken*
- 6 c. chicken broth*
- 1 c. half and half (or 1/2 c. of milk and 1/2 c. of cream)
- 1 tbs rosemary
- 1 1/2 tsp basil
- 1 1/2 tsp oregano
- Salt, to taste
- Pepper, to taste
1. Cook the wild rice according to the directions on the package (mine says bring 4 c. water / chicken broth and 1 c. rice to a boil, then reduce to a low simmer for 40 minutes). This is a great time to chop up all those veggies!
2. Heat up the coconut oil in the bottom of a stock pot. Saute the onions and garlic for three minutes. Add in the mushrooms, carrots and celery and saute for another three minutes.
3. Add everything but the parsley. Simmer for 20 to 30 minutes. Serve hot, garnish with parsley.
*If you've followed this blog for any length of time, you probably know that my preferred method for chicken is to roast a bird (this recipe is perfect, because it's rosemary lemon!), and shred the meat to use for soup. Then the carcass is perfect for making broth/stock - especially in conjunction with the celery and carrot scraps, because really, once you've made your own chicken broth, no tiny yellow sodium cube will ever come close in comparison. In this soup, I seasoned the bird extremely well, so I didn't need to add any seasoning to the soup. Okay, fine, I added a tiny bit of cayenne pepper. OKAY, it was more than a tiny bit. I have a problem!