Chicken and Wild Rice Soup
*Note: I used leftover chicken from a roast chicken and homemade chicken broth, sidestepping the first section!
1 whole chicken (preferable organic)
1 onion, chopped
Slow cook in crockpot with 4-5 c water (or simmer 1-2 hours in a large pot until meat "falls off bones"). Seperate meat and bones -- allow skin and bones to simmer longer to make broth. Shread/chop meat.
3 T olive oil
1 med onion, finely chopped
1 lb carrots finely chopped
1 portabella mushroom or about 4 oz other mushrooms, finely chopped
1 large parsnip, grated or finely chopped
1 leek, tops removed, washed and finely chopped
1 crushed garlic clove
Heat oil in large pot (or in a pan if you'll be using the crock pot), saute veggies for about 5 min.
Strain broth and add to veggies (or add all to crock pot). Add:
1 T dill (or to taste)
2 tsp salt (or to taste)
2 tsp pepper (or to taste)
2 c. wild rice (or wait until end and add rice or other noodles if desired)
Chicken (as much as desired)
Simmer until rice is tender. Add water as needed to desired thickness.
Perfect comfort food for a day like today!
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