Soup Recipe
10 Cups Bone Broth
1 Cup Uncooked Wild Rice
8 Ounces Mushrooms sliced or diced
4 Cloves Garlic minced
4 Ribs Celery diced
4 Large Carrots diced
1 White Onion diced
1 Tsp Rosemary dried
1 Tsp Thyme dried
1 Can Coconut Milk unsweetened
2 Cups Spinach
1 Rotisserie Chicken shredded
Salt and Pepper to taste
Instructions for Crockpot:
In a large crockpot, combine all ingredients except coconut milk, spinach and shredded chicken.
Cook on high for 3 hours or until the carrots are easily pierced and the wild rice is cooked through.
Add the coconut milk, spinach and shredded chicken then season with salt and pepper to taste.
Keep warm until ready to serve, remove bayleaf prior to serving, then enjoy!
Instructions for Stovetop:
Heat 1 tbsp olive oil in a stockpot over medium-high heat. Add onion and sauté for 5 minutes until soft. Add garlic and stir until fragrant, about 1 minute.
Add all remaining ingredients except the coconut milk, spinach, and shredded chicken. Stir to combine.
Bring to a quick boil, then reduce heat to medium-low and simmer for 30-40 minutes until the rice is tender, stirring often.
Add the coconut milk, spinach, and chicken.
Keep warm until ready to serve, remove bayleaf prior to serving, then enjoy!
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