Whole Foods has their annual chile fest in full swing! Hatch chiles and Pueblo chiles are hitting stores in the west. This year, instead of just buying a pre-made hatch chile product, I decided to take some roasted chiles home and play with them in the kitchen! We (the parents) are a little run down after summer travels and this soup really hit the spot after a week of especially heavy travel. I added astragulus root to the soup to help boost our immune systems. Between travel and back to school madness we are all ripe for seasonal sniffles! Astragalus is an adaptogen, meaning it helps the body adapt to stress, be it physical or emotional. It’s antiviral, antibacterial, and immune-stimulating properties make it an excellent addition to the diet during times of high germ exposure or lowered immunity. NOTE: Astragalus is a Th1 stimulant and thus can aggravate some autoimmune conditions. It can be omitted without affecting taste if you have a Th1 dominant autoimmune condition. The presence of warming, slightly spicy chiles make this soup a particularly lovely way to welcome the cooling nights of autumn into the household.

1 rotisserie chicken, shredded*
2 carrots, chopped
3 stalks celery, chopped
1 small onion, diced
3 quarts water
2 bullion cubes or 2 tbsp. Better than chicken bullion
5 strips dried astragalus root
2 roasted hatch or pueblo chiles, chopped
1/2 cup wild rice
1/2 cup brown rice

*If time and desire permits, the chicken carcass can be used to make 3 quarts of bone broth and replace the water in this recipe.

Place chicken, carrots, celery and onion in a large stock pot. Sauté for 3-5 minutes, adding a little water if chicken fat is insufficient enough to prevent sticking. Cover chicken and vegetables with water and bring to a low boil.
Add bullion, stirring to dissolve. Add remaining ingredients and turn heat to low, simmering for 45 minutes or until wild rice is tender and splitting.

Serve immediately. This soup will pair well with cornbread or a dollop of sour cream.

Make Ahead and Freeze:

Place chicken, carrots, celery and onion, bullion cubes, dried astragalus root, hatch or pueblo chiles, wild and brown rice into a gallon ziploc bag, label and freeze. On prep day, remove ingredients from bag and place into a stock pot. Add 3 quarts of water and bring to a boil, then reduce heat, simmering for 40 minutes or until wild rice is tender and split open. Remove astragulus before serving.

Instant Pot Instructions:
Place all ingredients in the instant pot. Add 3 quarts of water. Cook on Manual for 30 minutes, allow natural pressure release and serve. Remove astragulus before serving.