Wild Rice Soup

Υλικά

Ingredients

• 6 cups chicken stock

• 3 Ibs of chicken thighs (with bone and skin)

• 1 cup uncooked wild rice

• 8 ounces baby bella mushrooms, sliced

• 4 cloves garlic, minced

• 2 medium carrots, diced

• 2 ribs celery, diced

• 1 large (about 1 pound) sweet potato, peeled and diced

• 1 small white onion, peeled and diced

• 1 bay leaf

Οδηγίες

Stock •

Cut up chicken, seperating skin and bones from meat. Put bones and skin into instapot with some of each vegetable and seasoning type above.

Seal and cook for 45 minutes

Strain and pour stock into dutch oven

Soup

+ # Combine base ingredients. Heat oven to 275f. Combine stock, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large dutch oven. Stir briefly to combine, cover and place in oven. I

Cook until the chicken is done, then add rice until and cook till tender. I recommend testing the rice at the 1 hour point to see if it is close to being tender, and then every 20 minutes afterwards until the rice is ready to go. Alternately, if the rice cooks quickly and soaks up too much of the broth while cooking, feel free to add in an extra cup of vegetable broth.)

Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like as needed.