Using a leftover roast chicken for its meat and for the rich, mineral-dense broth made from the carcass means this soup is not only frugal, but practically free.   Celery, carrots, onion and wild rice make nice additions.   This dish is rich in fiber, protein and minerals.

You’ll need:

• 2 Quarts Homemade Roast Chicken Bone Broth
• 1-2 Cups Leftover Roast Chicken Meat
• 5 Stalks Celery, Chopped
• 3 Carrots, Peeled and Chopped
• 1 Yellow Onion, Chopped
• 2 Tablespoons Ghee
• 3 Tablespoons Dried Parsley
• 1 Teaspoon Dried Thyme
• 1 Cup Wild Rice
• 1 Tablespoon Raw Apple Cider Vinegar or Yogurt or Whey
• Salt & Pepper to Taste

Instructions:

1. Soak the wild rice for at least 8 hours in warm water mixed with apple cider vinegar, yogurt or whey.
2. Chop or shred the chicken meat.
3. Heat the ghee in   pan, when it is hot add the vegetables.
4. Continue to cook the vegetables in ghee until the onions become translucent.
5. Add the chicken and herbs.
6. Continue cooking the mixture for a minute or two.
7. Add the bone broth.
8. Drain and rinse the wild rice.
9. Add the rice to the soup.
10. Continue cooking until the rice is tender (I’m at very high altitude, so this takes a long time for me.   Use your judgment in cooking times).
11. Season with salt and freshly ground pepper.

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