Chicken & Wild Rice Soup
Ingredients
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16 ounce package wild rice
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4 leg quarters*
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3 celery stalks
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1/4 onion
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4 tablespoons butter
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1 tablespoon poultry seasoning
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1 teaspoon salt
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1 teaspoon black pepper
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1 tablespoon dried parsley flakes
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1½ cups celery, chopped
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1½ cups onions, chopped
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1½ cups baby carrots, diced
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10 ounce can mushrooms, drained
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3 quarts low sodium chicken broth
*cooked Rotisserie Chicken can be substituted to save time.
Directions
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Cook wild rice according to package; set aside when done.
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Fill a large stockpot with water; add chicken and bring to a boil.
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Reduce temperature to medium-low.
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Add seasonings and celery stalks to water; cook covered for 1 hour or until meat is tender. Remove chicken from liquid to cool; chop into bite size pieces.
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In a large skillet, melt butter and saute chopped vegetables just until start to soften, 3-4 minutes.
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Pour chicken broth in a stock pot and warm on medium temperature; pour cooked vegetables in pot and let cook 7-8 minutes until veggies are tender.
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Add chicken and stir to combine. Cook another 5 minutes on low. Add rice and mushrooms, stir.
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Simmer soup 15 minutes; serve in soup bowls.
NOTE:
For a more flavorful soup, try using leftover rotisserie chicken (light and dark meat). I use the meat from half of the chicken.
