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Chicken Soup with Wild Rice

1 whole Chicken
4 stalks Celery, Halved
3 whole Carrots, Peeled And Halved
1 whole Onion, Quartered
1 Tablespoon Sea Salt
1 teaspoon Pepper
8 cups Chicken Broth
1 cup Wild Rice
3 cubes Chicken Bouillon
3 Tablespoons Olive Oil
1- 1/2 cup Celery, Sliced
1- 1/2 cup Carrots, Peeled And Sliced
1 cup Mushrooms, Sliced
1 cup Onion, Chopped
2 Tablespoons Minced Garlic
2 cups Cooked Chicken (from Broth)
2 teaspoons Dried Parsley
1/2 teaspoons Rubbed Sage
1/2 teaspoons Sea Salt
1/4 teaspoons Ground Pepper


For the broth, place chicken in a large soup pot and cover with water. Add celery, carrots, onion, and salt and pepper to taste. Heat and simmer for 2-3 hours until chicken meat falls off the bone. Skim off foam as needed. Remove chicken and strain the broth. When the chicken has cooled some, pick meat off the bones and slice into 1/2 chunks. Measure out 2 cups of chicken and set aside. You may refrigerate or freeze remaining chicken. (Some may opt to slice the cooked vegetables and use in the soup. For me, the vegetables were too soft, so I chose to use fresh for the remaining recipe.) To prepare the soup, add enough water to broth to make 8 cups. Bring to boil. Stir in rice and bouillon cubes and allow to simmer for 25 minutes until rice is tender. In a medium skillet, heat olive oil and saute sliced celery, carrots, mushrooms, onions, and garlic until tender. Add to broth mixture along with reserved cooked chicken. Add parsley, sage, salt, and pepper. Simmer for 10-15 minutes. Serves 4-6.

Source: tastykitchen.com