A simple recipe for leftovers
This wild rice soup recipe is great for your leftover chicken or turkey. It’s a smart, budget-friendly approach to creating a delicious and hearty meal. You can also get creative by tossing in any other leftover veggies or proteins you have on hand.
Wild rice brings a unique nutty flavor and a slightly chewy texture that adds depth to your soup. Not only does it add to the soup’s character, it’s also a great source of nutrition, often seen as a healthier choice than white rice. This soup is hearty and filling, making it a perfect comfort food. If you want a lot of flavor, consider adding aromatic herbs and spices like rosemary, coriander or garlic powder. These combinations can be adjusted to match your taste preferences. While wild rice might be a bit pricier than other types of rice, it’s essential to weigh the cost against its nutritional benefits and versatility in the kitchen when pairing it with leftovers. In the end, wild rice pays off for nutritious and flavorful meals.
Ingredients
- 2 16 oz bags of frozen cauliflower or one large head of fresh cauliflower, cooked
- 2 ½ quarts chicken broth
- 3-4 cups chopped carrots
- 3-4 cups chopped celery
- 1 large onion diced
- ¾ cups wild rice
- 3 tsp mineral salt
- 1 ½ tsp dried thyme
- 3 oz. cream cheese
- 4-5 cups cooked chicken
Directions
- Put cauliflower & broth in pot and bring to a boil.
- Simmer until tender.
- Scoop out cauliflower and blend with 2 cups broth. Set aside.
- Add carrots, celery, onion, salt, wild rice, and thyme to the pot and simmer for 45 min to 1 hour. Veggies are tender and wild rice breaks open.
- Add cream cheese to blender and puree for 1 minute or until smooth.
- Return puree to the pot, add chicken, and simmer for 15-20 minutes. Rice will break apart and soak liquid and flavor.
- Combine the rest of the ingredients and heat through.
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