Chicken Mushroom Wild Rice Soup

Chicken Mushroom Wild Rice Soup {Breaking Bland Eats}

I’m sitting here wearing my new fleece onesie (thanks hubby for the early xmas present), binge watching Netflix, with a box of kleenex at my side.  Yup,  I’m home sick today.  Luckily, I made this soup this past weekend while I still had energy.  Everything cooks together in one pot and blends the flavours of chicken stew with the earthiness of mushrooms and wild rice.  You can easily make this soup vegetarian by omitting the chicken, which I accidentally did once and only realized when I sat down to dinner and there was no chicken! It was still delicious.  I’ve also made this soup using cooked chicken or turkey, so a great recipe to keep on hand for using up leftovers post thanksgiving or christmas dinner.

Cooking a big batch of soup or stew is one way to ensure you have healthy meals even if your busy schedule doesn’t allow time to cook each day.  Boy am I glad that I have these leftovers in my fridge for lunch today.

Going to keep this post short because I need to get back to watching my stories.

Chicken Mushroom Wild Rice Soup

Ingredients:

  • 2 tablespoons oil
  • 1 medium onion, diced
  • 4 cups of sliced cremini or button mushrooms
  • 2 stalks of celery, diced
  • 4 medium carrots, peeled and diced
  • 2 cloves of garlic, minced
  • 1 cup of uncooked wild rice blend
  • 1/2 teaspoon dried thyme
  • 4 cups of water
  • 2 cups of low sodium stock
  • 2 boneless, skinless chicken breasts, diced into small pieces.
  • 1 cup milk
  • ¼ cup chopped fresh parsley
  • salt and pepper to taste

Directions:

  1. Heat oil in a large soup pot over medium high heat. Sauté onions, mushrooms for 5-6 minutes stirring frequently until mushrooms begin to caramelize.  Add the carrots, celery, and garlic. Continue to cook for another 2-3 minutes.
  2. Add wild rice, dried thyme, and water/stock. Bring to a boil, cover, and cook for 30 minutes.
  3. Add diced chicken, milk, and parsley.  Cook for 5-8 minutes or until chicken is cooked and the rice is tender. If the soup is too thick you can add more milk to desired consistency.
  4. Taste and season with salt and pepper.

 

Chicken Mushroom Wild Rice Soup {Breaking Bland}

 

 

Creamy Sweet Potato Dahl

Creamy Sweet Potato Dahl by Breaking Bland Eats

My aversion to meat as a young child forced my mom to come up with creative ways to transform vegetables, and occasionally chicken or fish, into delicious meals for the whole family. We often ate vegetarian meals and to this day, even though I’m not quite as picky with meat, I still like to make a lot of meatless meals.  I always keep dried legumes and canned beans in my pantry so I can whip together nutritious meals even when my fridge isn’t well stocked. Beans and lentils are inexpensive, a good source of protein, and packed full of fibre – which helps to keep you full and satisfied!

This recipe is my take on an Indian lentil stew called Dahl. I added sweet potato and coconut milk for a touch of sweetness and fresh spinach because the bunch in my refrigerator was starting to look questionable.   All you need to complete this meal is some cooked basmati rice or naan bread.

Trust me you won’t miss the meat in this dish!

Creamy Sweet Potato Dahl

Serves 4-6, recipe by Kirsten

1 tablespoon vegetable oil
1 medium onion, diced
1 clove of garlic, minced
1 tablespoon minced fresh ginger
1 fresh jalapeño, seeded and minced or ½ teaspoon cayenne
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garam masala*
3 medium carrots, diced
1 medium sweet potato, diced
1 cup dried brown lentils
3 cups of water
1 can of coconut milk
1 teaspoon salt
2 fresh tomatoes, diced
4 cups of packed spinach
1/4 cup cilantro (optional, but highly recommended!)

Cooked basmati rice or naan bread for serving

Directions:

1.  Heat oil over medium-high heat in a large pot, add onions and cook until soft – about 5 minutes.
2. Add ginger, garlic , jalapenos and spices and continue to cook for 2-3 minutes until spices are fragrant.
3. Add lentils, carrots, sweet potato, and water. Cook for 25-30 minutes, stirring occasionally
4. Add coconut milk and salt, cook for another 10 minutes.
5. Add tomatoes and spinach and cook for 3 minutes until lentils are soft and spinach is wilted. Adjust seasoning to taste and stir in fresh cilantro if using.

*Note: Garam masala is a blend of ground spices which you can find it in the spice section of most grocery stores.