Wild Rice Autumn Soup
Serves: 8
Total Cook Time: 120
Prep Time: 60
Cook Time: 60
Ingredients
- 2 lbs chicken
- 6 cups vegetable broth
- 2 cups uncooked wild rice
- 8 oz baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 3-4 medium carrots, diced
- 4 ribs of celery, diced
- 1 large (1 lbs) sweet potato, peeled/diced
- 1 yellow onion, diced
- 3 bay leaves
- 2 cups lactose free vitamin D milk
- 2 large handfuls of kale, roughly chopped with stems removed
- Salt/Pepper to taste
- 4 TBSP old bay seasoning
Instructions
- Instant pot chicken via poultry setting for 10-12 minutes.
- While chicken is cooking wash/prep veggies above kale. Place in large bowl.
- Remove chicken from instant pot and set aside to shred later. Rinse instant pot.
- Combine veg stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, and old bay seasoning in instant pot. Add bay leaves.
- Pressure-cook: high pressure 25 minutes. Naturally release 10 minutes then vent.
- While cooking, shred chicken and roughly chop kale and place in large bowl.
- Warm up milk in sauce pan, add cornstarch slurry if desired for thicker milk if not using coconut milk.
- Once instant pot is completed cooking/venting, remove bay leaves.
- Add milk and kale to soup, gently stir until combined. Add salt, pepper and bay seasoning to taste. Serve.
