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!
Ingredients
- 1 tbsp olive oil or butter I like Kerry gold butter here
- 1 medium onion chopped
- 2 large carrots chopped I like it in rounds
- 4 stalks celery chopped
- 2 cups mushrooms chopped - I like portobello for deep flavor
- 2 cups cooked organic chicken shredded - leftover from a whole chicken is easiest
- 2 cups cooked wild rice I like to do this in the insta pot the day before
- 6 cups homemade chicken broth/ store bought I used the broth from the whole chicken bones for this and it was incredible!
- 1 tsp sea salt & pepper to taste
- 1 tsp fresh thyme or 1/2 tsp of ground
- 1-2 cups spring greens chopped in ribbons. I used Swiss chard but you could use spinach or kale
Instructions
- 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!
- 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.
- 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!
- I find if you make the broth yourself the day/ night before it really can make this soup come alive!
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
Tried this recipe?Let us know how it was!