As the weather gets colder, the warm, comforting, hearty soups start to rise in popularity. This is one of those that should be added to your routine, in whichever way you prefer to change it up.
There are so many ways that other people have changed this soup, but in every one of them the results were that it came out great. So, it sort of feels like you can’t really mess this one up, no matter how you would like to adjust it.
Some people prefer butternut squash to potato or sweet potatoes, some people like the sweet potatoes. I am more of a potato lover myself.
I try to use coconut milk whenever cream or milk is called for in a soup, I just prefer the flavor, but if you don’t like it – use a roux.
I do like to add chicken to the soup to give it “substance”, but it’s not necessary and wasn’t in the original recipe.
I hope you give it a try, because I think you’ll love it!
- 1 tbsp butter
- 1 tbsp olive oil (for cooking chicken)
- 1 lb chicken
- 6 cups vegetable stock (or chicken stock)
- 1 cup wild rice
- 8 ounces baby bella (or cremini) mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1-2 potatoes, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 1/2 tablespoon Old Bay seasoning
- 1 cup of baby spinach, roughly chopped with thick stems removed
- 1 can coconut milk
- Splash of sherry
- Salt and black pepper to taste
- Season your chicken with a seasoning of your preference (I like Montreal seasonings) and cook on medium heat in a pan with oil until cooked through (about 5 minutes on each side). Set to the side.
- Add butter to a stockpot over med-high heat. Add onion and cook for 5 minutes, stirring as needed. Add garlic and cook for 1-2 minutes.
- Cut chicken into small pieces.
- Add stock, chicken, rice, vegetables, and initial seasonings as desired - simmer then cover and reduce heat to medium-low, stirring occasionally, until rice is cooked.
- In the last 10 minutes, add coconut milk, sherry, and additional seasonings (salt/pepper) to taste, if needed.
If you do not like coconut milk, you may make a roux by using a combination of 3 tbsp butter, 1 1/2 cup milk, and 1/4 cup flour to make it thick and creamy. To do this, heat your butter over med-high heat and then add flour while whisking constantly, then add milk in slowly until you reach a thin paste consistency.
You may use Kale instead of spinach if you prefer Kale.
You may opt to use butternut squash instead of potatoes for a brighter flavored soup. The original recipe uses sweet potato so you can also add that in addition or sub it out for the potato.
If you don't like bay seasoning you may use something you prefer such as thyme and/or rosemary. Also, some people add a little cayenne pepper or turmeric for a different kick of spice.
Some people prefer to cook the rice separately and add it in at the end so that it doesn't turn too gummy, but I have not noticed this problem myself.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 336Total Fat 22gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 7gCholesterol 57mgSodium 1011mgCarbohydrates 20gFiber 2gSugar 3gProtein 17g
This nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although alteredrecipe.com attempts to provide accurate nutritional information, these figures are only estimates.