A Lifestylye Blog

Monday, December 25, 2017

Holiday Leftovers- Homemade Broth for Chicken & Wild Rice Soup Recipe

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This time of year comes with so many fun, delicious, and long-time, passed down family recipe traditions. This time of year also comes with an increase in colds, flu, aches and pains from the changing season and cravings for comforts foods. There is nothing like a good homemade soup to help solve all of those needs!

Homemade broth is a fantastic, nutrient dense and inexpensive way to enjoy holiday leftovers in a soothing way. Many vitamins and minerals are released from the bones as they simmer in water for longer periods of time. Gelatin and protein from the bones are also released and help add to the healing properties that many of us crave as our bodies fall with sickness and crave for a warm, soothing soup.

This year for Christmas (and Thanksgiving too), I decided I was tired of buying basic chicken stock from the usual box and enlisted my mom's help to make the most delicious, flavor-bursting bone broth from scratch for our cornbread stuffing. We had so much leftover I knew the perfect use would be for a soup the next day. A few of us are battling colds this week so the soup is serving us so well as we rest up and recover. See below for more details and the recipe!


2-3 large turkey drumsticks
3-4 quarts of water
1 tablespoon oregano 
1 tablespoon thyme
1 bay leaf
1 large chopped yellow onion
2 whole carrots
himalayan pink salt to taste

Soup Contents:
2lbs your meat of choice- chopped (we use chicken thighs or leftover turkey meat)
7 medium sized-chopped carrots
1 cups chopped mushrooms
1 bushel - washed and chopped, fresh dino kale 
1 1/2 cups wild rice
1/2 cup flour


Broth- Place turkey drumsticks into large pot and add 3 quarts of water or fill pot according to amount of soup broth desired. Add chopped onions, oregano, thyme, bay leaf and 2 teaspoons of salt to start. Add more salt or increase water to taste after meat is fully cooked if staring with raw meat. Add whole carrots and bring broth to a boil. Once broth has reached boiling point, reduce to low and let simmer for 3-4 hours. After 3-4 hours taste broth and adjust seasonings: water ratio to preferred taste. Meat should be falling off the bone at this point and very easy to hand shred once liquid has completely cooled down. Remove or keep whole carrots in broth for final soup according to preference.

Soup- Add chopped carrots and flour to broth. Stir well so that all flour clumps have been dissolved. The flour helps add a nice consistency and texture to the soup. Then add wild rice and bring broth back up to a boil. Once soup has reached boiling point, reduce back down to low and let simmer so that rice can soften for about 30 minutes. Check rice after 30 minutes for softness. Then add kale and mushrooms and left simmer on low for another 20 minutes. Add any other seasonings or salt to taste if broth is still not where you want it. It's not always an exact science. We like to add a little cayenne to our soup for an extra kick. Especially when feeling congested. It really helps clear up the sinuses :) 

The longer the soup simmers, the better it tastes. Once soup has reached desired taste and temperature, serve into your favorite bowl with a side of fresh sourdough bread, french bread or some leftover stuffing and Enjoy!

Bon Appetit!


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