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–+ servings
Two bowls of warm mushroom wild rice soup with fresh ingredients, served on a marble surface with a striped cloth, mushrooms, and greens nearby.
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Chicken, Mushroom, & Wild Rice Soup (Dairy-Free)

I dare you to find a better smell simmering in your kitchen.
Course Main, Soup
Keyword chicken, fall, rotisserie chicken dinners, soup, sunday dinner, winter
Servings 8

Ingredients

  • 1 rotisserie chicken meat only, bones and skins discarded or saved for stock
  • 1 sweet onion diced
  • 1/4 bunch celery just the inner parts - a couple stalks and all of the leafy parts
  • 3 carrots sliced
  • 3 cups mushrooms chopped, any brown variety works
  • 1/2 cup wild rice
  • 2 sprigs thyme
  • 1 sprig oregano
  • 2 bay leaves
  • 1 medium sweet potato peeled, diced
  • 6 cups chicken stock or bone broth
  • 2 cups Califia Farms Organic coconut milk or regular milk if dairy isn't an issue
  • 1 head garlic roasted
  • olive oil as needed
  • TT Hey Old Sport Overachiever Seasoning Blend

Instructions

  • Put a large cast iron dutch oven over medium heat. Tie the thyme and oregano together in a bundle. Add 2 tbsp or so of olive oil, along with the wild rice and sauté until fragrant. Add the onions, celery, carrots, along with the herbs and bay leaves, and season with a sprinkle of Overachiever. Sauté, stirring frequently, until the onions are translucent. Squeeze the roasted garlic into the pot and stir to incorporate evenly.
  • Add the chicken stock, cover and bring to a simmer. Cook for 5 minutes before adding the diced sweet potato. Stir, cover, and allow to simmer for 15-20 minutes until the sweet potatoes begin to break down.
  • Remove and discard the bay leaves and herbs. Add the coconut milk and pulled chicken and bring to a simmer. Immediately turn off the heat and season with more Overachiever to taste. Enjoy!