The Best Fall Wild Rice Soup

WHAT:

• 4 cups chicken broth + 2 cups water

• 1 cup uncooked wild rice

• 8 oz mushrooms

• 4 cloves garlic, minced

• 2 medium carrots

• 2 ribs celery

• 1 large sweet potato

• 1 onion

• 1 bay leaf

• 2 TBLS Old Bay Seasoning

• 1 14 oz can unsweetened coconut milk

• 2 chicken breasts, cooked and shredded

• 2 large handfuls kale

• Sea salt and pepper to taste

HOW:

1. Heat 1 TBLS butter in a large pot over medium-high heat.

2. Add chopped onion and sauté for 5 minutes, stirring occasionally until soft and translucent.

3. Stir in the garlic and cook for an additional 1-2 minutes.

4. Add broth, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay Seasoning. Stir to combine.

5. Continue cooking until the soup reaches a boil and add the chicken breasts. Cook for 20-30 minutes then remove, shred, and return to the pot.

6. Reduce the heat to medium-low, cover and simmer until the rice is tender, stirring occasionally.

7. Add the coconut milk and kale. Taste and season with salt and pepper as needed.