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Chicken and Wild Rice Soup

I haven’t yet tried this recipe, but it should make a very large pot of soup, perfect for freezing half or more for busy nights.

high in iodine, antioxidants, protein and minerals, use a good homemade bone broth to add even more nutrients

• 2 tsp olive oil
• 1 cup diced onion
• 3 cloves minced garlic
• 1/4 teaspoon dried poultry seasoning
• 1/2 tsp turmeric
• 1/2 pound fresh mushrooms, chopped
• 1 cup finely chopped celery
• 2 cups diced or shredded carrots
• 2 quarts chicken stock (8 cups)
• 1 small jar of cream soup (I use leftover “creamy” potato/leek soup) (1.5-2cups)
• 1/2 cup dry white wine
• 1.5 tsp kelp flakes
• ¼ cup chopped parsley
• 3 cups cooked wild rice
• 3 cups cooked shredded chicken
• Salt and pepper to taste
1. Sauté onion, garlic, poultry seasoning, turmeric, mushrooms, celery, and carrots in small amt. olive oil for 5-10 min on medium (in stock pot).

2. Add stock, leftover cream soup and wine; boil 10 min

3. Add chicken, rice, kelp and parsley, cook 2 minutes

4. Serve or cool and store.

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