New Recipe #5: Chicken Wild Rice Soup + Challenge Recap
January's challenge was bringing back the New Recipe challenge. Basically I will learned a new recipe or meal each week and posted it here on the blog! I love these recipe challenges because they get me to try new meals and ideas. The challenge has come to an end, but I have one final recipe to share...
Wild rice soup finds itself in a lot of my childhood memories during the cold Minnesota winters. Ian has since learned to love it also, as my mom still likes to make it from time to time. I figured it was about time I learned how to make my own. This is my take on a vegetarian recipe I found. I added chicken and swapped the milk for a non-dairy option.
What You'll Need:
A Crockpot (or Instant Pot)
12-16 oz. Chicken
1 Cup Wild Rice
6 Cups Vegetable or Chicken Stock
1 Sweet Potato
2-3 Medium Carrots
2 Ribs Celery
1 Bag Kale
8 Ounces Mushrooms
1/4 Cup Bay Leaves
1 1/2 Cups Coconut Milk
3 Cups Kale
1 tbsp Garlic
Salt + Pepper
1. Cook chicken in crockpot on low for 3-4 hours. Remove and shred with 2 forks.
2. Wash and cut the sweet potato, carrots, celery, and onion.
3. Combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaves, chicken and salt and pepper into the crockpot. Stir together and close the lid.
4. Cook on high for 2-3 hours, until the rice is cooked and tender.
5. 15 minutes prior to serving, stir in the coconut milk and kale. Add salt and pepper to taste. You can also add other spices at this time.
5. Serve warm with bread or crackers.
For the original, vegetarian recipe click here.