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