Chicken Soup, redux

This is my go-to when I feel sick. I tweaked my original recipe from lat year to be less labor intensive. It looks intimidating, but the only real work here is just to run to Whole Foods, chop some stuff, and throw it into a pot while you veg on the couch.

Shopping list:

1 rotisserie chicken from Whole Foods, most varieties are safe but check the ingredients
1 c wild rice, rinsed
4 TBSP “Better than Bouillon” chicken variety (I buy this at Whole Foods, seriously the best soup stock I have found – adjust concentration based on personal preference for saltiness)
6 c of water
1 bunch of chard, coarsely chopped or just torn by hand (stems and all)
1 medium-sized bulb of fennel, chopped
1 bunch of carrots, chopped
1 medium-sized onion, chopped
1 small package of fresh rosemary springs


Pull all of the meat off of the chicken and throw into a large pot with all of the above. Cook covered on medium heat on stove top for about 45 min to an hour or until the wild rice and carrots are tender. You should be able to use that time to wrap up in a blanket and veg on the couch. Leftovers from this recipe are even better a day or so later, so you should be set for food in case you feel worse over the next few days.