(Butternut Squash) Chicken Wild Rice Soup
(Butternut squash)Chicken Wild Rice Soup
As you can see this does not contain squash, and a couple of other things I was out of! So this felt like another great time to show you how to improvise, like I try to do! While using a recipe you know and love from…
*Pretend youre reading this in a Hocus Pocus Sanderson Sisters voice* ( MY BOOoouUoK)?! I'm going to show you how to add protein! This is a simple method, anyone can do! I hope you make it and enjoy! AND I hope it keeps you warm during these cold months, Don’t Forget! Check on your friends and neighbors. This is a hard time of year for a lot of people! Share some love, I mean, soup!!!
Serves 6-8
Prep: 10 mins Total: 45mins
Ingredients:
2 tablespoons olive
1 - 1 1/2 lbs of boneless skinless chicken breast or thighs
1 medium leek, halved and thinly sliced or 1 large onion, roughly chopped
2 large carrots, peeled and finely chopped
2 celery ribs, finely chopped
4 -6 garlic cloves, minced
3 cups chopped kale or add more (optional) or sub for a pint of chopped mushrooms!
2 teaspoon dried oregano
2 tbsp ground ginger or paprika
1 tbsp italian seasoning powder
1 tbsp dried thyme or fresh
salt & pepper
32 oz vegetable broth or chicken broth
2c butternut squash, peeled and cut into 1-inch cubes
1 cup wild rice, rinsed and cleaned
1 can of cream mushroom soup
1/2c heavy cream or coconut,plus some for garnish
1 can chickpeas drained -optional
Add salt and pepper to your liking
TIPS: you can make this vegetarian (as written in my book, it is! Which originally focuses on what I call the “three sisters the mirepoix” which comes from a lot of indigenous cooking! Squash, corn and beans (the sisters!) I unfortunately didn't have any of those on hand or in my pantry/freezer, so we had to make it the ol’ fashioned way! Which feels a little bit restaurant style AND home cooking. The condensed soup is just to make it add even more mushroom and creaminess! Wild Rice can also be super absorbent! So if you store this in the fridge, you may want to thin it out just by adding more broth (¼c -1/2c) per bowl (depending on your bowl) when reheating, if freezing..WAIT to add the cream! And it works and tastes great!
Optional garnish: more cream, and some freshly chopped parsley, or oyster crackers tossed in herbs and butter.
To a large pot over medium to high heat, add the oil when it starts to become fragrant and shimmer, then add the chicken and season to cook and season on sides for about 5-7 minutes until the internal temp of 165, remove the chicken onto a clean plate or cutter board, chop into bite sized peices, and set aside. In the meantime prepare the rice if not using already cooked rice.
add the leeks or onion to sauté along with the carrots, celery and garlic and squash if using for 5 -10 minutes. Add the kale or mushrooms . Cover and cook until kale is wilted, about 3-5 minutes. Add the cream of mushroom soup
Cook the rice to package instructions then drain, Add the rice, pour in the broth and cook for 10 to15 minutes. add the squash and continue to cook for another 20 minutes, until the squash is tender and the rice is cooked if using.
bring this down to a simmer for 10 minutes and check to see if the rice needs to cook longer.
cream into the pot along with the chickpeas. Cook for about 5 minutes, until heated through. Serve and enjoy!
