I’m crushing hard on this Chicken, Sweet Potato, and Wild Rice Soup! It’s healthful; it’s hearty; it was born of a happy accident (and I’m a sucker for happy accidents).
This Chicken, Sweet Potato, and Wild Rice Soup originated from a conjure-up-scraps culinary improvisation that had me combining leftover chicken and the stock made from its bones with three other on-hand ingredients: fresh sage, sweet potatoes, and rice. Surprised at how oh-so-satisfying I found the simple soup that emerged from these ingredients to be, I knew I’d arrived at the impetus for a new A Cookable Feast offering! I tweaked the recipe to augment its delightfulness, which included adding celery and making the formerly white rice a wild rice blend.
The resulting Chicken, Sweet Potato, and Wild Rice Soup recipe is a magical concoction that manages to be both clean-tasting and luxurious. It’s got that stick-to-your-ribs quality that makes it the perfect main-course meal – especially on a cold winter’s day. Chicken, Sweet Potato, and Wild Rice Soup is wholly capable of banishing the chill from your bones and warming your heart to happy!
While this Chicken, Sweet Potato, and Wild Rice Soup is composed of fairly humble ingredients, it’s brimming with flavor and whole-foods-focused fuel. The fresh sage gives it a wonderful savory note and complements the sweet potatoes so well. The chewy brown rice in the wild rice blend offers more substantial sustenance than your typical white rice. And the ample amount of chicken provides that protein punch so critical to sustain one through a busy day!
I hope that stumbling across this Chicken, Sweet Potato, and Wild Rice Soup proves to be a happy accident for you. May your soup bowl – and your life! -overflow with simple-yet-satisfying deliciousness.
This healthful, hearty soup is brimming with flavor and wholly worthy of its main course-meal status!
Add the onion with the oil to a large pot over medium-high heat and let sauté until softened, about two to three minutes. Add minced garlic; let cook another minute or two.
Add the chicken stock and other remaining ingredients to the pot. Bring to a boil, then reduce to a gently rolling simmer and let cook until rice is to your desired doneness (for me, this took about 45 minutes). Remove bay leaves before serving.
Chickpea, Kale, and Acorn Squash Pappardelle Pasta is too good not to share! It’…
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.