Not much beats chicken soup. This version is healthful, simple, and addictive.
+ 2 cups cooked Wild Rice
+ 2 large Carrots, diced
+ 1 pound Cremini Mushrooms, sliced
+ 4 tbsp Butter
+ 1 Yellow Onion, diced
+ 4 cups Chicken Broth
+ 2 cups Water
+ 2 cups Chicken, cooked/shredded
+ 1 lemon
+ 1 tbsp Smoked Paprika
+ 1 cup Whole Milk
+ Salt to taste
In a large dutch oven, saute the onions, mushrooms and 1/2 tbsp paprika in butter over medium heat, stirring often until tender. Add the broth, water and carrots. Simmer until the carrots are tender. Add in the cooked rice and chicken. Add remaining paprika and season with salt. Stir in milk and allow to heat through. Divide into bowls. Before serving, squeeze lemon over each steamy bowl!
Make this vegetarian by subbing vegetable broth and white beans for chicken products.