Winter Warm Up – Chicken & Wild Rice Soup with Mushrooms

I haven’t posted a recipe in a while (even though I have been cooking quite a bit).  Here’s one that I made with left over turkey at Christmas (even though it calls for chicken).  It’s from Whole Foods (but you can get the ingredients anywhere) which means the recipe is healthy and this one actually won’t break the bank! Enjoy and thanks for reading Bright-Yellow!

Chicken and Wild Rice Soup with Mushrooms


1 tablespoon olive oil
1 (8-ounce) package sliced mushrooms
1 cup chopped onion
6 cups low-sodium chicken broth
1 pound boneless skinless chicken breasts or thighs, cut into (1-inch) cubes
3/4 cup long grain wild rice or wild rice blend
2 tablespoons chopped garlic
1 bay leaf
1/4 cup chopped parsley
Salt and pepper to taste


Heat oil in a large pot over medium high heat. Add mushrooms and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add broth, chicken, rice, garlic and bay leaf, cover and bring to a simmer. Reduce heat to medium low and simmer until rice and chicken are cooked through and tender, about 45 minutes. Remove and discard bay leaf then stir in parsley, salt and pepper and serve.


More Bacon – Salad Recipe

Well, it looks likspinach-salad-ck-1714539-le bacon has become my theme for the week.  So, today I’m giving you one of my new favorite recipes.  This Spinach Salad recipe is from Cooking Light and while it is super easy to make, it looks like it took a lot of work.  And, since it has bacon, everyone loves it (including Jeff who doesn’t like vegetables!).



  • 1/4  cup  maple syrup
  • 3  tablespoons  minced shallots (about 1 medium)
  • 2  tablespoons  red wine vinegar
  • 1  tablespoon  canola oil
  • 1  tablespoon  country-style Dijon mustard
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1  garlic clove, minced
  • 1  cup  sliced mushrooms
  • 1/2  cup  vertically sliced red onion
  • 1/2  cup  chopped Braeburn apple (I prefer Fuji)
  • 4  bacon slices, cooked and crumbled
  • 1  (10-ounce) package fresh spinach


Combine first 8 ingredients in a large bowl, stirring with a whisk. Add mushrooms and remaining ingredients; toss well to coat. Makes 8 servings.

See – SUPER easy!