I always crave this chicken soup. I have made it with homemade chicken broth and I’ve cheated and bought chicken broth. My biggest advise, do what works for you! If you find making your own is easy enough…go for it! When buying chicken broth, I always go organic and low sodium and try to find the cleanest I can possibly find avoiding any natural or artificial flavoring. It’s time-consuming to find a good one, but totally worth it! Wild rice adds a great earthy flavor that compliments the juicy chicken. You can use any chicken pieces as long as you roast it bone in, skin on for the most flavor.
1 roasted chicken (3 lbs)
1 lb carrots
2-3 stalks celery
6 cups chicken broth
1 cup cooked wild rice
1 clove garlic
¼ cup fresh parsley
Salt and pepper to taste
1. Roast chicken in a 400◦F oven seasoned as desired (I use a generous amount of salt and pepper and dried parsley) until fully cooked about an hour and a half or until the bird reaches 165◦F. Once the chicken is cool pick off meat and discard the carcass.
2. Make your mirpox (onion, carrot, celery) mixture in a large stock pot or Dutch oven. Chop all into similar diced pieces and sauté in coconut oil until slightly tender about 5-7 minutes. Add minced garlic for 1 minute until fragrant.
3. Season your vegetables with salt and pepper to taste.
4. Cook your rice as directed. Be sure to season with salt before you add to the soup.
5. Add chicken broth and chicken to the pot and bring to a boil then reduce to simmer for 10-20 minutes.
6. Right before serving, add rice and fresh parsley. Serve and enjoy!