Chicken Mushroom Wild Rice Soup

Recipe/meal #2 of the How many ways to use a Costco Rotisserie Chicken is a chicken mushroom wild rice soup! It was the perfect meal prep for lunches during a rainy and chilly week. Even better, it was a great recipe to just let cook and simmer while getting things done around the house!

After removing the wings from the rotisserie chicken and having them as a meal with some rice (meal #3 from this one chicken), I also removed the legs and thighs and set them aside for another time. Meal #1 used one breast, this recipe used the other. I took the second breast and all the bones, placed them in a stock pot with about 4-5 cups of water. I added salt, white pepper, black pepper, season salt, parsley and some adobo seasoning. I allowed this to simmer for about 20-30minutes.

As the broth simmered, I chopped an onions, celery, garlic, ginger and some of the chicken skin. In a pan, I sautéed the onions, celery and garlic for just a few minutes. I added them to the broth. I tasted it periodically to see if I needed to add any more salt, pepper or any other seasonings and added what was needed.

It continue to simmer and I then added some chopped mushrooms and a cup of wild rice. I removed the bones and continued to simmer as the soup came together. I removed any meat left on the bones and placed it back in the pot. In the same frying pan as before, I sautéed the chopped ginger and chicken skin then added to the pot for more flavor! After about another 20 minutes, I added some Worcestershire sauce, some sage and thyme and gave it all stir. Once the rice is not hard and cooked through, its ready to enjoy! The key is to continue stirring as it simmers, to make sure it does not stick to the bottom. Last ingredient needed for serving was some cheese! I topped with some parmesan and it was the perfect soup for a cold day!

Do you have a favorite soup for the cold months to come? Comment below what soup I should make next!

Live to Eat,
Tiv