2 chicken breasts
1 butternut squash
1 c wild rice
1 1/2 c mushrooms
1 1/4 c milk (I used oat milk)
1 tsp arrowroot starch
6-8 c water
2 tbsp butter than bullion
1 tbsp butter
Other veggies that would’ve been great too: onion, sweet potatoes & carrots.
Heat a skillet over medium—add olive oil. Season the chicken with a good amount of pepper and a sprinkle of onion powder and garlic powder. Add chicken to skillet! cook on each side for 3-5 minutes or until it has a nice golden brown on the outside!
While the chicken is cooking, pull out a cutting board and begin to dice all of the veggies and then set aside. Remove chicken from skillet and place on cutting board. Cube the chicken—the inside is likely not cooked all the way at this time and that is just fine. It will continue to cook in the pot with the soup!
In your soup pot, bring water to a boil—add 1 c rice and all the veggies. Give it a nice stir and reduce the heat to low heat. Add the chicken into the soup pot! Cover and cook on low for about 30 minutes.
This step is optional! It just adds a little bit of creaminess to the soup. Once time is up in the skillet the chicken cooked in (don’t rinse it so we can use all the juicy chicken flavors) add 1 tbsp butter and your choice of milk. Slowly whisk in your choice of thickener—corn starch, arrowroot (my choice/healthier alternative). Keep whisking with the heat on low so that no clumps evolve! Once it looks nice and creamy, add into the soup and cook for about 5-10 more mins (still on low heat) and then ENJOY!
What started with an everything but the fridge leftover meal turned into our new favorite soup. I will definitely be making this again and subbing in some different veggies, ie: sweet potatoes. This soup is so cozy and delicious! Perfect for a chilly night in. Can’t wait for you to try!