In a Dutch oven, simmer for two hours:
- 2 Whole Rotisserie Chickens (or fresh organic whole chickens)
- 2 Tbs dried Parsley
- 2 Tbs dried Thyme
- 2 Tbs dried Basil
- 2 cups lime juice
- 1 cup water
Remove the chicken bones and pour everything else into a large stock pot. Add the following ingredients:
- 1 1/5 cups wild rice blend
- 1 diced onion
- 2 chopped green onions
- 3 Tbs minced Garlic
- 1 lb chopped kale
- 1 large lemon quartered
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp onion powder
- 1 1/5 tsp Better than bullion (Chicken)
- 1 1/5 tsp Better than Bullion (Veggie)
- 4 quarts water
- 1/2 cup cream (optional)
Bring to a boil and reduce to simmer for 1 hour stirring occasionally. Serve with homemade croutons. I use the heels and tops of my bread loaves for homemade croutons. I just chop them up and toss them with olive oil, onion & garlic powder and grated parmesan cheese. Then I bake them at 375 on a foil lined cookie sheet for 10 minutes until crisp.
Note: If the soup is too hot to serve to your littles, adding cream to their bowls cools it down quicker. Its delicious with or without it so go with what you love!
Makes about 1.5 gallons of soup. I freeze what we don’t eat.