We’re still in soup season, and the variations are endless. Our market had a huge assortment of beautiful mushrooms this week, so we grabbed some cremini mushrooms and made them the hidden gem in the weekend soup pot. Wild rice is earthy and chock full of good-for-you fiber, and you can never go wrong with good chicken soup. Made a double batch and squirreled away about 10 pints in the freezer, alongside carrot soup, some terrific chili, and the green minestrone from January. My husband takes a thermos of soup with him to work every day, so I like to keep at least five varieties in the freezer at any given time. Keeps it interesting!
What makes this soup so healthy?
The addition of kale. Kale is a sturdy green that stands up to a long simmer on the stove top. Of all the super greens, kale is king. It’s one of the most nutrient-dense foods in existence. It’s high in antioxidants, it’s a powerful source of Vitamin C, and is a excellent source of Vitamin K, which is essential for blood clotting.
Make up a pot today! You won’t be sorry! Mmmmm!
Wild Rice Chicken Soup
- 12 cups no-salt chicken stock
- 1 whole, roasted chicken, skin removed
- 2 cup wild rice, cooked
- 1 Tbsp olive oil
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 4 cups curly kale, chopped into bite sized pieces
- 1 cup sliced cremini mushrooms
- 4 cloves garlic, sliced thin
- black pepper to taste
- Cook wild rice according to directions on package.
- Pour oil in large stock pot. Add onion, celery and carrot. Sauté for 5 minutes.
- Add mushrooms and garlic and sauté another 3 minutes.
- Add broth and kale. Bring heat to high. Stir well.
- Shred chicken into bite sized pieces. Add to soup. When soup begins to boil, turn heat down and simmer for 45 minutes, covered.
- Add cooked rice to soup, stir well. Serve.