3 qts Chicken stock
2 Chicken breasts
1 Medium onion, chopped
3 Cloves of garlic, minced
1 tsp Olive oil
3 Celery stalks, chopped
2 tsp Fresh ginger, minced
2 Bay leaves
1 Large sweet potato, diced into 1" cubes
6 cups Red Lake Nation Wild Rice
2 cups Frozen corn
1 cup Almond milk mixed with 1 tbsp. flour
1 tsp Poultry seasoning
Salt and pepper to taste
1
Heat 1 Tbsp. olive oil in 6 qt. stock pot.
2
Add onion, celery, poultry seasoning, ginger & garlic. Cover & lightly sweat.
3
Add chicken breasts whole & saute all until fragrant, about 5 minutes. Add chicken stock, bay leaves, sweet potato and simmer for 2 hours covered.
4
Remove chicken breasts, shred with two forks & add back to pot. Add frozen corn & wild rice. bring back to low boil, heat through. Check potato chunks. When they are fork tender, soup is done.
5
Turn off heat & add 1 cup of almond milk with 1 Tbsp of flour whisked in for a light creamy flavor, if desired. Season with salt & pepper to taste. Remove bay leaves before serving.
CategorySoups and Stews
Ingredients
3 qts Chicken stock
2 Chicken breasts
1 Medium onion, chopped
3 Cloves of garlic, minced
1 tsp Olive oil
3 Celery stalks, chopped
2 tsp Fresh ginger, minced
2 Bay leaves
1 Large sweet potato, diced into 1" cubes
6 cups Red Lake Nation Wild Rice
2 cups Frozen corn
1 cup Almond milk mixed with 1 tbsp. flour
1 tsp Poultry seasoning
Salt and pepper to taste