Soups

Chicken Wild Rice Soup with Kale & Mushrooms

Chicken Wild Rice Soup with Kale & Mushrooms | The Foodwright

Hey guys!

How was your weekend?

We watched a LOT of Once Upon a Time, ate this delicious┬áchocolate cake, and partook of the most incredible salad at my favorite restaurant, Terra Mia. Seriously, if you’re in the Provo/Orem area, go to Terra Mia! They have the best authentic Italian food at a great price, and the people are so kind, warm, and welcoming. Some of my favorite things to order there are the burrata salad, shrimp spaghetti, gorgonzola gnocchi, and chicken pesto pizza. Just to name a few ­čÖé

Anyway!

I think we’re finally getting into the swing of things balancing work and school and life and everything. YAY!

Originally my idea for this soup was something thick, creamy, dense, and wintery. But then I decided that I wanted something much lighter and healthier, so instead of a cream-based soup, we ended up with a broth-based one! It’s so delicious, cozy, & SOUPer (hehe) easy to make. Absolutely perfect for fall, of course! (I’m still an advocate of super creamy soups, don’t even worry, friends. I’ll definitely be sharing with you my clam chowder recipe this winter! It’s to die for.)

Soup is also a vehicle for two of my FAVORITE things: 1) bread and 2) crackers. #carblife

Chicken Wild Rice Soup with Kale & Mushrooms | The Foodwright

Ingredients: 

2 chicken breasts

6 c low-sodium chicken broth

1 c wild rice

1/2 large yellow onion, thinly sliced

1 head kale, stems cut off & leaves cut into smaller pieces

8 oz sliced mushrooms

2 cloves minced garlic

2 T olive oil

1 t Mrs. Dash Salt-Free Original Seasoning

salt & pepper to taste

Instructions: 

In a large pot, pour in the chicken broth, raw chicken, and wild rice. Heat on medium-high heat and let boil for about 30 minutes, until the chicken and rice are cooked through.

While the chicken and rice are cooking, saute the onions and garlic in the olive oil on medium heat until soft and translucent. Add in the kale and mushrooms and continue to cook, until the mushrooms are cooked through and the kale is wilted. Sprinkle some salt and pepper action on these babes. Set aside.

Take the chicken out and pull apart with a fork. Place back in the pot. Add in the sauteed veggies and seasoning, with more salt and pepper to taste. Cook for another 10-15 minutes, and then serve!

Chicken Wild Rice Soup with Kale & Mushrooms | The Foodwright

xo, Lucia

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2 Comments

  • Reply
    Becki
    September 29, 2015 at 10:35 am

    This looks delicious and such a great soup for a cooler fall day. I love Kale and always looking for different ways to use it up – soup is always one of my favorite ways.

    • Reply
      Lucia
      September 29, 2015 at 10:44 am

      Amen! Kale is so good! ­čÖé Thanks for commenting, Becki!

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