Roasted Chicken and Wild Rice Soup
Author: Crystal Cartier
Recipe type: Entrée, Side, Appetizer
Cuisine: Gluten-Free
- 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
- 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.
- "Melt" leftover jus/veggie/chicken mixture over the mushrooms. Add stock, bay leaves, thyme, and lavender and simmer until carrots are tender.
- Shred or dice chicken if not already done and add back to pot.
- Add wild rice if not using mushrooms and season with salt and pepper to taste.
- Add extra water or chicken broth if necessary.
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2013/03/05/roasted-chicken-and-wild-rice-soup/
3.5.3229