Chicken and Wild Rice Soup


1 lb Bone In Chicken Thighs or Breasts (local)

1/2 package Cremini Mushrooms, chopped (local)

1 tablespoon Olive Oil

1 large onion, Chopped

1 stalk Celery, Chopped

1 large Carrot, Chopped (local)

1 cup wild rice (local)

1 whole Bay Leaf

8 cups Water

1 teaspoon Salt

1 teaspoon Pepper


In large stock pot bring 8 cups water and chicken to boil. Cook for 20 minutes or until thermometer inserted in chicken is at least 165 degrees. Drain and reserve cooking liquid. Allow chicken to cool; debone and deskin and dice. Set aside. Sautee onion in olive oil until translucent. Add carrots and celery and cook another 5-8 minutes. Add mushrooms and cook another 10 minutes or until soft. Add reserved chicken stock, bay leaf, chicken and wild rice and bring to boil. Reduce heat to medium and cook 25 to 30 minutes until rice is done (splits open and curls up). Add salt and pepper and serve.