This soup featuring Pickle Creek Sage, Mushroom, & Garlic Infused Olive Oil is the perfect bowl of comfort on a chilly day!
Print Recipe
Wild Rice & Chicken Soup with Butternut Squash & Kale
Ingredients
- 6 Tbsp Pickle Creek Sage Mushroom & Garlic Olive Oil, divided
- 1 1/2 lb skinless, boneless chicken (breast or thighs)
- 4 c butternut squash, peeled and chopped about 1 medium)
- 1 large yellow onion, chopped
- 1 small package mushrooms, sliced
- 1 1/2 c wild rice
- 6 c chicken broth
- 1/2 bunch kale, chopped
- salt and black pepper
Ingredients
- 6 Tbsp Pickle Creek Sage Mushroom & Garlic Olive Oil, divided
- 1 1/2 lb skinless, boneless chicken (breast or thighs)
- 4 c butternut squash, peeled and chopped about 1 medium)
- 1 large yellow onion, chopped
- 1 small package mushrooms, sliced
- 1 1/2 c wild rice
- 6 c chicken broth
- 1/2 bunch kale, chopped
- salt and black pepper
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Instructions
Cut the chicken into soup-sized pieces and season generously with salt and pepper. Heat 2 Tbsp of the Sage Mushroom & Garlic Olive Oil in a large pot over medium-high heat until hot but not smoking. Add chicken and brown for 3 to 4 minutes. Remove chicken from pot.
Add an additional 2 Tbsp of the Sage Mushroom & Garlic Olive Oil to the pot. Add the mushrooms and onions, season with salt and pepper, and sauté until tender, about 5 minutes. Add in the remaining 2 Tbsp olive oil and then add the butternut squash. Cook for another 5 minutes.
Add the broth, rice, and chicken to the pot and bring to a boil. Cover with a lid and simmer, covered, for 25 minutes (or until rice is cooked). Add the chopped kale and simmer for an additional 2-3 minutes, until kale is slightly wilted. Taste and adjust salt and pepper seasoning if desired. Enjoy!
