Spring Vegetable, Wild Rice and Chicken Soup

Grocery List

  • 1 cup wild rice, rinsed
  • 1/2 cup fiddleheads (please find cooking instructions on how to properly cook fiddleheads)
  • 1 cup carrots, diced
  • 2 shallots, diced
  • 1/2 cup asparagus, diced
  • 1 yellow bell pepper, diced
  • 4 cups chicken stock
  • 4 cups baby kale, washed and dried
  • 4 cups water
  • 1/2 chicken, rotisserie

How to make it

  1. Wash and dry all your produce.
  2. Cut your vegetables (dice)
  3. In a slow cook, add shallots, carrots and bell pepper with the rotisserie chicken and the stock/water
  4. Set your slow cooker on high for 2 hours.
  5. After setting your slow cooker, prep your fiddleheads. (fiddleheads, cannot be eaten raw. Boil for 20 minutes.)
  6. After 2 hours, add the asparagus, wild rice and fiddle heads.
  7. Cook for another 45 minutes.
  8. Once the soup is ready and the rice is fully cook; serve a bowl topped with kale

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