Ingredients: |
Ingredients: - 6 cups chicken stock - 1 cup uncooked wild rice - 8 oz. mushrooms, sliced - 4 cloves garlic, minced - 2 medium carrots, diced - 2 ribs celery, diced - 1 large sweet potato, peeled and diced - 1 small white onion, peeled and diced - 1 bay leaf - 1 1/2 tbsp. cajun seasoning (see recipe below) - 3 tbsp. butter - 1/4 cup all-purpose flour - 1 1/2 cups milk - 2 chicken breasts, cooked and shredded - 2 large handfuls of kale, roughly chopped with thick stems removed - Salt and pepper to taste
Cajun Seasoning
- 3 tbsp. paprika - 2 tbsp. salt - 2 tbsp. garlic powder - 1 tbsp ground black pepper - 1 tbsp ground white pepper - 1 tbsp. onion powder - 1 tbsp. dried oregano - 1 tbsp. cayenne - 1/2 tbsp dried thyme
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Directions: |
Directions:Stovetop Method:
1 - Heat (an extra) 1 tbsp. butter in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
2 - Add in the chicken stock, wild rice, mushrooms, carrots, celery, sweet potato, shredded chicken, bay leaf, and cajun seasoning. Stir to combine.
3 - Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
4 - Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove. In it, cook the butter over medium-high heat until melted. Whisk in the flour until combined, and cook for 1 minute. Gradually add in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.)
5 - Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper as needed. 6 - Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days. |