Wild rice & Mushroom Soup
There is nothing like a full on umami soup sipper and THIS recipe ya’ll is so good you’re going to slurp every last drop into your mouth! This broth was made from a whole chicken we roasted and used the leftover breast to chop up and put in the soup!
Servings Prep Time
4-6servings 15minuts
Cook Time
20minutes
Servings Prep Time
4-6servings 15minuts
Cook Time
20minutes
Ingredients
  • 1tbsp olive oil or butterI like Kerry gold butter here
  • 1 medium onionchopped
  • 2large carrotschopped I like it in rounds
  • 4stalks celerychopped
  • 2cups mushroomschopped – I like portobello for deep flavor
  • 2cups cooked organic chickenshredded – leftover from a whole chicken is easiest
  • 2cups cooked wild riceI like to do this in the insta pot the day before
  • 6cups homemade chicken broth/ store boughtI used the broth from the whole chicken bones for this and it was incredible!
  • 1tsp sea salt & pepperto taste
  • 1tsp fresh thymeor 1/2 tsp of ground
  • 1-2cups spring greenschopped in ribbons. I used Swiss chard but you could use spinach or kale
Instructions
  1. Place a large stock pot over medium heat. Add butter and onions and let them get nice and translucent 3-4 mins. Add in your carrots and celery and mushrooms and cook an additional 10 minutes – until tender. I like to add a cup of broth here to help them soften!
  2. Add in your shredded chicken, wild rice and the rest of the broth. Let it come to a simmer add in salt, pepper, thyme and any other flavors you’d like.
  3. I always have leftover spring greens this time of year so I love to add spinach, or Swiss chard ribbons once I take this off the heat. Adds extra color and nutrients!
  4. I find if you make the broth yourself the day/ night before it really can make this soup come alive!
Recipe Notes

Homemade Bone Broth / or Chicken Stock is so easy! Throw your chicken carcass from a whole chicken into a big crock pot with filtered water, onion peels, 1/2 onion, celery, carrots and a splash of apple cider vinegar. Let it simmer on low over night or 8-10 hours. Here is my recipe