Chicken Wild Rice Soup

My daughter LOVES this soup! It's a great meal, and it makes a big batch so there are lots of leftovers. It is also a great soup to make in large batches and freeze for easy meal preparations later.

1 whole free-range, hormone-free Chicken (Organic would be great if you can find it)
6-7 cups of chicken stock (homemade is best, see recipe on next post)
Diced Organic Mushrooms (any types)
Diced or shredded Organic Carrots
Diced Organic Celery
Diced Organic Zucchini
1-2 cups of Organic Wild Rice (uncooked)
Any other vegetables you would like to add (great way to 'hide' veggies if you have picky eaters)

1. I roast the chicken according to the package directions (usually at 350 degrees for about 1.5 hours). We usually eat half of the chicken with some green beans or sweet potatoes for dinner one night, and then I save the other half of the meat for putting in the soup (if you like more chicken in your soup, you could use all the meat). I then use my chicken bones to make a yummy stock (see recipe on next post).
2. Place diced chicken, mushrooms, carrots, celery, and zucchini into a large pot. Add the chicken stock gel to the pot and bring to a boil.
3. Add the wild rice and bring back to a boil.
4. After the soup is boiling, drop heat to low and simmer covered for at least 1 hour. Feel free to stir occasionally and add sea salt or pepper to taste.

Feel free to add more meat or veggies so that your family enjoys this meal. My daughter has actually asked for it for breakfast because she thinks it's so yummy!