- 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
- 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
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.