Rotisserie Chicken and Wild Rice Soup by Dad Cooks Dinner

– ROTISSERIE CHICKEN BROTH:
– 1 (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later
– Juices from the rotisserie chicken container
– 1 onion, peeled and halved
– 1 carrot, scrubbed and cut in half (or 4 oz baby carrots)
– 1 stalk celery, cut in half
– 2 bay leaves
– 1 teaspoon fine sea salt
– 8 cups water
– Chicken and Wild Rice Soup:
– 2 tablespoons butter
– 1 cup (4 ounces) sliced baby portobello mushrooms
– 1 medium onion, chopped
– 1 large carrot, peeled and sliced 1/2 inch thick
– 1 stalk celery, sliced 1/2 inch thick
– 1 clove garlic, crushed
– 1/2 teaspoon fine sea salt
– 1/2 teaspoon dried thyme
– 1/2 cup white wine (or use some of the broth)
– 1 cup wild rice
– 8 cups of Rotisserie Chicken Broth
– Breast meat from the rotisserie chicken, shredded
– 1 teaspoon fine sea salt
– 1 teaspoon fresh ground black pepper
– 1/4 cup heavy cream
– Minced parsley for garnish

Prep Time: 15 min
Cook Time: 1 hour 30 min
Total Time: 1 hour 45 min