Roasted Chicken and Wild Rice Soup
 
 
A killer soup made with leftovers and juices from a roasted chicken! A great use of all the parts of the chicken. Leftovers have never tasted so good!
Author:
Recipe type: Entrée, Side, Appetizer
Cuisine: Gluten-Free
Ingredients
  • leftover chicken, veggies and wine jus from brined thyme roast chicken
  • 1 quart chicken stock
  • 2 carrots, coined
  • 1 shallot, thinly sliced
  • 1 Tablespoon butter
  • 1 Tablespoon dried thyme
  • 1 teaspoon ground dried lavender
  • 2 bay leaves
  • 1 cup wild rice, par cooked OR ½lb each of sliced fresh shitake and enoki mushrooms
  • salt and pepper to taste
Instructions
  1. Melt butter in large stock pot and saute shallot, and mushrooms, if using, for a few minutes. Add carrots and cook a few minutes longer.
  2. "Melt" leftover jus/veggie/chicken mixture over the mushrooms. Add stock, bay leaves, thyme, and lavender and simmer until carrots are tender.
  3. Shred or dice chicken if not already done and add back to pot.
  4. Add wild rice if not using mushrooms and season with salt and pepper to taste.
  5. Add extra water or chicken broth if necessary.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2013/03/05/roasted-chicken-and-wild-rice-soup/