This recipe is going to double down on the Maillard Reaction for optimal flavor. We are adding a whole host of flavor combinations by first browning the chicken and then the mushrooms and garlic. You get the flavor off the bottom of the pan by deglazing with broth or water and then scraping up the bits with a wooden spoon. You could certainly take all the ingredients and place them in the pot at the same time and cook it till tender, but it would not taste the same since it is lacking the Maillard Reaction. This soup is fast, slightly sweet and 100% wholesome. Toss it together in about 30 minutes and enjoy a hearty weeknight soup that will satisfy all the mouths in your home.
Chicken , kale, wild rice and root vegetable soup
-2 Breasts of chicken, chopped
-1 head of kale, chopped, discarding the tough spine
-½ cup of wild rice
-1 cup cremini or baby portabella mushrooms
-2 cloves fresh garlic, chopped
-1 butternut squash, peeled and cubed
-8 cups of low-sodium chicken broth
-Black pepper to taste
-1 tsp. cayenne pepper (optional)
-2 TBSP olive oil, divided
In a large pot, add the olive oil and heat over medium heat. Add the chicken and cook until browned. Remove from the pan and reserve. Add second tablespoon of olive oil, mushrooms and garlic then cook until the mushrooms soften, about 5 minutes. Deglaze the pot with 1 cup of broth. Scrape up the browned bits of flavor with a wooden spoon. Toss in cooked chicken, wild rice, butternut squash, black pepper and cayenne (if using). Bring the soup to a boil and then lower heat, simmering until the butternut squash is fork tender. Add the washed and chopped kale and cook an additional 4 minutes. Ladle into your bowls and enjoy.