Category: Dinner

Savory Venison and Wild Rice Bake

Ready for some savory venison and wild rice bake? I am so excited to share! Being a northern Wisconsin family, it may come as no surprise that a primary protein source at our house is venison. We harvest 2-4 deer a year between the gun and bow season and butcher them ourselves. Using our Kitchen Aid mixer, we grind upwards of 60 pounds of venison a year, which we use instead of ground beef or turkey 90% of the time. 

I’m always looking for new ways to use it, and this was a fun recipe to develop from scratch a few years ago. This venison and wild rice bake has a feel of tater tot hotdish (I’m close to the Minnesota border, don’t ya know?) with a true from scratch taste. You won’t find any “cream of whatever” soups in the ingredients; only true delicious wholesome foods here. I hope it becomes a go to comfort food for you like it has for us. 

Oh! And no ground venison? No problem! Substitute your favorite ground protein: beef, turkey, you name it. 

The ingredients For Venison and Wild Rice bake

  • 1 pound ground venison, seasoned with salt and pepper 
  • 6 cups low sodium chicken stock, divided
  • 1 cup long grain rice
  • 1 cup wild rice
  • 2 cups carrots, diced
  • 1 ¼ cup onion (1 large), diced
  • 1 ¼ cup celery (6 stalks), diced
  • 2 cups broccoli, diced
  • 1 cup mushrooms, sliced
  • Olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 teaspoons sage
  • 2 teaspoons thyme
  • 1 cup milk
  • 3 tablespoons butter
  • 3 tablespoons flour

Your Steps

In a medium saucepan, bring 5 cups chicken stock to a boil. Add sage, 1/2 teaspoon pepper, 1/2 teaspoon garlic and wild rice. Cover, lower to a simmer, and cook for 10 minutes. Add long grain rice and cook for an additional 25-30 minutes, stirring periodically to check that you still have water. You want your rice to just be tender. Test it at 40 minutes. If it gets over cooked, it will be mush once you bake it.

Meanwhile, dice and chop the onion, celery, carrots, broccoli, and mushrooms. Heat a large kettle (I love my cast iron Dutch oven) with ½ to 1 tablespoon of olive oil. Add the vegetables (except the mushrooms) remaining garlic, salt, pepper, sage, and thyme, cooking on a medium heat for ten minutes. Add mushrooms and cook for an additional five minutes. Remove the vegetables from the kettle and place them in a large bowl. In the same pan (The less dishes, the better, right?), cook the ground venison (or hamburger or turkey) until no longer pink. Stir into the bowl of vegetables along with cooked rice. 

Now for the Creamy part

In the same kettle, melt the butter under medium heat. Stir in flour and continue to stir until you have a beautiful golden brown color. To this, add milk, 1/4 of a cup at a time, whisking until well combined and thickened. Repeat with the remaining chicken stock. Pepper to taste. Stir in to the vegetables, rice, and browned venison. Taste once more, adding salt and pepper as needed.

Spread the mixture into a greased casserole dish and bake uncovered for 20 minutes at 425 degrees, until just crispy on the top and hot all the way through. Often, I will prep mine in the morning or the day before and refrigerate until we are ready to eat. If baked after being refrigerated, bake covered for 15 minutes and then gave it an additional 15-20 minutes without a cover. It will be perfectly crispy on the top and creamy in the middle. A wonderful comfort food. 

Sauté those vegetables.
Check that beautiful roux.
Slow and steady with the milk and stock.
Pour it in and mix it up!
Almost ready, just bake it!
So comforting. Yum.

Tools of the Trade

What are some tools I can’t live without? First, my Pyrex baking dishes are a go to for all things baked. And I love a lot of baked dishes. I also really dig my flexible cutting boards and my goodness, as silly as this sounds, this is my favorite whisk. I have had it for years and it’s truly the only one I use.

Savory Venison Wild Rice Bake

Savory herbs, two types of rice, and ground venison come together for a delicious venison and wild rice bake.
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Course dinner
Cuisine American
Servings 8 people

Equipment

Ingredients
  

  • 1 pound ground venison seasoned with salt and pepper
  • 6 cups low sodium chicken stock divided
  • 1 cup long grain rice
  • 1 cup wild rice
  • 2 cups carrots diced
  • 1 ¼ cup onion 1 large, diced
  • 1 ¼ cup celery 6 stalks, diced
  • 2 cups broccoli diced
  • 1 cup mushrooms sliced
  • Olive oil
  • 4 cloves garlic minced
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 teaspoons sage
  • 2 teaspoons thyme
  • 1 cup milk
  • 3 tablespoons butter
  • 3 tablespoons flour

Instructions
 

  • In a medium saucepan, bring 5 cups chicken stock to a boil. Add sage, 1/2 teaspoon pepper, 1/2 teaspoon garlic and wild rice. Cover, lower to a simmer, and cook for 10 minutes.
  • Add long grain rice and cook for an additional 30-35 minutes, stirring periodically to check that you still have water. You want your rice to just be tender. Test it at 40 minutes.
  • Meanwhile, dice and chop the onion, celery, carrots, broccoli, and mushrooms. Heat a large kettle with ½ to 1 tablespoon of olive oil. Add the vegetables (except the mushrooms) remaining garlic, salt, pepper, sage, and thyme, cooking on a medium heat for ten minutes.
  • Add mushrooms and cook for an additional five minutes. Remove the vegetables from the kettle and place them in a large bowl.
  • In the same pan, add an additional 1/2 tablespoon olive oil and cook the ground venison (or hamburger or turkey) until no longer pink. Stir into the bowl of vegetables along with cooked rice.
  • In the same kettle, melt the butter under medium-low heat. Stir in flour and continue to stir until you have a beautiful golden brown color. To this, add milk, 1/4 of a cup at a time, whisking until well combined and thickened. Repeat with the remaining chicken stock. Pepper to taste.
  • Stir in to the vegetables, rice, and browned venison. Taste once more, adding salt and pepper as needed.
  • Spread the mixture into a greased casserole dish and bake uncovered for 20 minutes at 425 degrees, until just crispy on the top and hot all the way through.

Notes

This can be prepped early, say the night before or in the morning. If baked after being refrigerated, bake covered for 15 minutes and then gave it an additional 15-20 minutes without a cover. It will be perfectly crispy on the top and creamy in the middle.
Keyword from scratch, rice pilaf, vegetables, venison, venison recipe, whole foods, wild rice
Tried this recipe?Let us know how it was!

Can I share some other favorites of mine?

Check out the recipes below for other meal inspiration!

Jess36 Comments

Garden Fresh Tomato Sauce

Canning and preserving from my garden is my jam all summer long. I love the color, the flavor, the dirt under my nails and ALLL the mason jars. Seriously, there isn’t much better than a line of mason jars that are full of the garden’s bounty. I remember when I first started planting our garden, my theory was, “Plant all the plants. The worst thing that happens is that some of the food goes to the chickens, our friends, or the compost pile.” But I love to fill our shelves and freezer with food we grew, so it rarely goes to waste. One of my favorite things to preserve is garden fresh tomato sauce. 

After trying a few different recipes, I developed this lower yield recipe (15 pounds really is a lower yield! Check out any Ball Canning Book to see!). I hear you saying, “But Jess! I don’t have 15 pounds of tomatoes ready at any time and I don’t go to the farmer’s market!”. I’ve got your back with a great solution: The freezer.

The Hack

I rarely have enough tomatoes ripe at one time for 15 pounds. If you are like me, let me share the trick that was an immediate love for me: When you have a large amount of ripe tomatoes on the counter, stem, wash, and dry them. From here, place the tomatoes in a freezer safe container or bag. I like to label them with their weight ahead of time. When you are ready for canning, simply take the bags out a day or two ahead of time to thaw (or you can place them in the sink with warm water to speed up the process). 

This method is awesome for two reasons: 

  1. You can use your own tomatoes, even if you don’t have a ton of plants. They won’t rot on your counter waiting. 
  2. When the tomatoes thaw, the skins come right off. I like to can my sauce with the skin (so many of the nutrients are there!), but it is nice to get rid of a few of them. 

Regardless of how you come by your tomatoes (friends, farmer’s market, your own dirt), let’s get going with some great garden fresh tomato sauce! Oh, and if you plan on canning it and are new to it, check out the National Center for Home Preservation Site for more information! 

Your Ingredients For Garden Fresh Tomato Sauce

  • 15 pounds of tomatoes, cleaned and roughly chopped
  • 2 tablespoons olive oil 
  • 2 cups onions
  • 3 tablespoons minced garlic
  • 1 cup fresh basil, chopped
  • ½ cup fresh oregano
  • 1 ½ teaspoons pepper 
  • 1 tablespoon canning salt 

Your Steps to Garden Fresh Tomato Sauce

Cooking

Begin by heating olive oil over medium heat in a sauté pan. Add onions and garlic. Cook until translucent and soft, about ten minutes, stirring often. 

In a large kettle, combine onion mixture, chopped tomatoes, basil, oregano, salt, and pepper. Continue to simmer over medium heat, stirring often. 

Pro tip

As the sauce is cooking down, you will have a lot of liquid that you are simmering off. You can cut your cook time significantly by bailing out this liquid using a colander and measuring cup. Push the colander down onto the tomatoes, forcing the liquid up. Then use the measuring cup to ladle it out. You can simply dump it or save it as a light tomato juice. I ladle it into mason jars and save it in the fridge for my husband. 

After the tomatoes have begun to break down (about 30-60 minutes later), puree them. I like to use my stick blender to do this. It means less dishes to clean! Alternatively, you can transfer it to a food mill to puree. Once totally in sauce form, continue to cook down until the volume of the sauce has reduced to about one-half the original amount. 

Canning

While the tomatoes are cooking down, you can begin to prepare your canner and jars if you plan on processing them. (If you want to simply place the sauce in the freezer, that’s totally okay. You can transfer it to freezer safe containers or bags and freeze once cool.)

Wash and sanitize pint or quart jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water. 

Once the sauce and canner are ready, you can begin to fill the jars. To be sure there is enough acid to have self stable jars, you must add citric acid or bottled lemon juice. 

  • Add ¼ teaspoon citric acid or 1 tablespoon lemon juice to pint jars. 
  • Add ½ teaspoon citric acid or 2 tablespoons lemon juice to quart jars. 

Finish it up!

Ladle the hot tomato sauce into jars, leaving ½ inch headspace. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process pint jars 35 minutes or quart jars 40 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Then remove jars from the canner, placing them on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self-stable. If any jar doesn’t seal, simply place it right in the refrigerator and enjoy over the next week or so. 

Onions and garlic. Perhaps the best smell?
I adore all the color!
Slowly cooking down.
Getting so much closer!
Bailing it out is such a hack!
Blended and cooked down!
Get the jars ready!
Almost there!
Delicious!

Looking to preserve more of your garden? Check out my canning and preserving page by clicking the button!

Canning and Preserving

Tools of the Trade

I adore my immersion blender for all things canning when I need to blend. Canning tools are a must and what is canning if you don’t have a waterbath canner?

Garden Fresh Tomato Sauce

Basil, oregano, and garlic flavor this great tomato sauce
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Processing Time 40 minutes
Course dinner
Cuisine Canning
Servings 3 quarts

Equipment

Ingredients
  

  • 15 pounds of tomatoes cleaned and roughly chopped
  • 2 tablespoons olive oil
  • 2 cups onions
  • 3 tablespoons minced garlic
  • 1 cup fresh basil chopped
  • ½ cup fresh oregano
  • 1 ½ teaspoons pepper
  • 1 tablespoon canning salt

Instructions
 

  • Begin by heating olive oil over medium heat in a sauté pan. Add onions and garlic. Cook until translucent and soft, about ten minutes, stirring often.
  • In a large kettle, combine onion mixture, chopped tomatoes, basil, oregano, salt, and pepper. Continue to simmer over medium heat, stirring often.
  • After the tomatoes have begun to break down (about 30-60 minutes later), puree them. A stick blender or food mill works well. Once totally in sauce form, continue to cook down until the volume of the sauce has reduced to about one-half the original amount.
  • While the tomatoes are cooking down, you can begin to prepare your canner and jars if you plan on processing them. (If you want to simply place the sauce in the freezer, that’s totally okay. You can transfer it to freezer safe containers or bags and freeze once cool.)
  • Wash and sanitize pint or quart jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • Once the sauce and canner are ready, you can begin to fill the jars. To be sure there is enough acid to have self stable jars, you must add citric acid or bottled lemon juice.
  • Add ¼ teaspoon citric acid or 1 tablespoon lemon juice to pint jars. Add ½ teaspoon citric acid or 2 tablespoons lemon juice to quart jars.
  • Ladle the hot tomato sauce into jars, leaving ½ inch headspace.
  • Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high.
  • Once the canner reaches a boil, process pint jars 35 minutes or quart jars 40 minutes.
  • Remove from heat and allow jars to cool in the canner over 5 minutes. Then remove jars from the canner, placing them on the counter.

Notes

As the sauce is cooking down, you will have a lot of liquid that you are simmering off. You can cut your cook time significantly by bailing out this liquid using a colander and measuring cup. Push the colander down onto the tomatoes, forcing the liquid up. Then use the measuring cup to ladle it out. You can simply dump it or save it as a light tomato juice.
Keyword Canning, from the garden, preserving, tomato sauce, tomatoes
Tried this recipe?Let us know how it was!

JessLeave a comment

Italian Sausage and Orzo Soup

At our home, we try to do only one grocery store trip a week. Yes, we may need more bananas or perhaps some milk, but overall, we can make it on one trip. If we haven’t meal planned for the week, this also means we purchase random proteins and roll with them. A few weeks ago, ground Italian sausage was one of those proteins. It’s what I would call a staple at our house. While we don’t always have a plan for it when we purchase it,  I am always down for embracing my Italian roots. For this go around, I put together an Italian Sausage and Orzo Soup, and it’s a winner! 

Honestly, this soup was born from both “We have to use this protein up before it goes bad” and “What else can I combine with this sausage to make a great soup without going shopping?” If you know me, I am also about sneaking in all the vegetables possible…and then pairing a salad with the meal for good measure. It’s how I roll and a joke around our house: “Look at mom, adding MORE vegetables to the meal.” But I promise, no one will be complaining about the vegetables in this Italian Sausage and Orzo Soup because the flavor is just that good. 

Okay, we’ve talked enough. You want to get cooking right? Let’s go! 

Your Ingredients for Italian Sausage and Orzo Soup

  • 1 pound Italian sausage⁠
  • olive oil , about 1/2 to 1 tablespoon
  • 1 cup diced onion⁠
  • 1 cup diced carrot⁠
  • 1/2 teaspoon fennel seed⁠
  • 2 cloves minced garlic
  • t teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper⁠
  • 1 cup chopped frozen spinach⁠
  • 1 can chick peas, rinsed (half of the can pureed)⁠
  • 4 cups chicken or vegetable stock⁠ (I love Orrington Farm’s Chicken Stock. They also make a Vegan option! How cool!)
  • 28 ounces diced tomatoes⁠
  • 1/2 cup dried orzo⁠
  • salt, to taste⁠

Your steps to Great Soup!

In a large dutch oven, heat olive oil. Add Italian sausage and cook until browned. Remove from the pan and set aside. 

Add onion, carrot, garlic, fennel, basil, and oregano. Cook on medium heat until softened, about 8 minutes. Add pureed chick peas, stirring often. Slowly add chicken stock, stirring after each addition. 

Stir in the tomatoes, spinach, and browned sausage. Bring the soup to a boil and add orzo. Cook according to package directions. Allow to cool slightly and serve!⁠

browned sausage
Brown up the sausage…
cut veggies
…and cut up the veggies (my favorite!)
saute
Saute with some seasoning
Looking good!
at chick peas
Get the chick peas to thicken it up!
broth
Before we get to the spinach and orzo…
spinach and orzo
…and after!
Perfection
Let it simmer and you get this glorious, thick soup!

Tools of the Trade

I talk about using a cast iron Dutch oven all the time. I can’t help it, it truly is something I could not live without in my kitchen. Besides a Dutch oven, also talk about the Orrington Farm stock often enough. I always have at least two flavors at home. And now I see they have a vegan option. How cool is that? Finally, I just really dig a flexible cutting board. Those are my favorites, friends! Happy cooking!

Perfection

Italian Sausage and Orzo Soup

Pantry items abound in this veggie-ful soup that is sure to please all the eaters at your house
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 6 people

Equipment

Ingredients
  

  • 1 tablespoon olive oil ⁠
  • 1 pound Italian sausage⁠
  • 1 cup diced onion⁠
  • 1 cup diced carrot⁠
  • 1 teaspoon minced garlic⁠
  • 1/2 teaspoon fennel seed⁠
  • 1/2 teaspoon pepper⁠
  • 1 teaspoon dried basil⁠
  • 1 teaspoon dried oregano⁠
  • 1 cup chopped frozen spinach⁠
  • 1 can chick peas rinsed (half of the can pureed)⁠
  • 4 cups chicken or vegetable stock⁠
  • 28 ounces diced tomatoes⁠
  • 1/2 cup dried orzo⁠
  • salt to taste⁠

Instructions
 

  • In a large dutch oven, heat olive oil. Add Italian sausage and cook until browned. Remove from the pan and set aside.
  • Add onion, carrot, garlic, fennel, basil, and oregano.
  • Cook on medium heat until softened, abut 8 minutes. Add pureed chick peas, stirring often.
  • Slowly add chicken stock, stirring after each add.
  • Stir in the tomatoes, spinach, and browned sausage.
  • Bring the soup to a boil and add orzo. Cook according to package directions.
  • Allow to cool slightly and serve!⁠
Keyword Italian sausage, orzo, soup
Tried this recipe?Let us know how it was!

Looking for other great recipes?

Check out my cooking page for savory inspiration or click below to add a dessert or two!

JessLeave a comment

Slow Cooker Chicken Parmesan

Can I start out with being real with you all? I love the slow cooker for simplicity’s sake, but man, I miss the texture that you lose when you cook with it. That, and does a meal ever turn out looking beautiful when it comes out of the slow cooker? I generally think not. HOWEVER…I had been craving a low and slow cooked chicken meal for a while and my take on a slow cooker chicken parmesan came out beautifully! 

Okay, I’ll be honest, it isn’t truly a chicken parmesan. I did add some mushrooms and the chicken isn’t fried. But the flavor, it’s dynamite. My family reached for seconds…and thirds. I had to quickly put together the leftovers so I had lunches before they devoured it all. 

But who wants to hear about how much my family loved it, right? You want to get cooking, don’t you? Let’s do it! 

Your Ingredients

  • 2 boneless, skinless chicken breasts (mine are generally frozen)
  • ½ cup chopped onions
  • 1 cup chopped fresh button mushrooms
  • ½ tablespoon minced garlic
  • 28 ounce can of diced tomatoes (mine had salt added so I didn’t add extra salt)
  • ½ tablespoon dried basil 
  • ½ tablespoon dried oregano
  • ¼ teaspoon pepper 
  • 3 cups cooked pasta, al dente (we generally use tri-colored rotini)
  • 2 cups shredded cheese, I used a great mozzarella, cheddar, and provolone mix from the Burnett Dairy here in Wisconsin. 
  • ¼ cup parmesan cheese
  • ½ cup Italian breadcrumbs, optional 

Your Steps to a Great Slow Cooker Chicken Parmesan 

Layer onions, mushrooms, garlic tomatoes, basil, oregano, and pepper in your slow cooker. Top with chicken breasts that have been lightly dusted with salt and pepper. Cook on low for 6 hours. 

After approximately 5 ½ hours, cook pasta to al dente if you have not done so already. Remove chicken and shred. Stir noodles and shredded chicken into the slow cooker and cover with shredded cheese as well as the parmesan. Return cover and cook until cheese has melted. 

Meanwhile, spray a small sauce pan with cooking spray. Head over medium heat. Once hot, add breadcrumbs and toast them, stirring every minute or so. Watch them carefully as not to burn them. 

Serve up your delightful slow cooker meal, topping with the toasted breadcrumbs for texture. 

  • Tomatoes, Onions, and Mushrooms
    Get the veggies first!
  • Add a few spices and seasonings.
  • Look at that glorious chicken ready to be shredded.
  • Mix it back in with some al dente rotini!
  • Cover in cheese…
  • while you toast your breadcrumbs!
  • Mmmmmm….
  • Finished meal!
    Let’s eat!
Finished meal!

Slow Cooker Chicken Parmesan

What's for dinner tonight? A quick to put together Slow Cooker Chicken Parmesan meal that is full of flavor without the heaviness. Yum!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Course Main Course
Cuisine Italian
Servings 6

Equipment

Ingredients
  

  • 2 boneless skinless chicken breasts (mine are generally frozen)
  • ½ cup chopped onions
  • 1 cup chopped fresh button mushrooms
  • ½ tablespoon minced garlic
  • 28 ounce can of diced tomatoes
  • ½ tablespoon dried basil
  • ½ tablespoon dried oregano
  • ¼ teaspoon pepper
  • 3 cups cooked pasta al dente
  • 2 cups shredded cheese any combination of mozzarella, cheddar, and provolone
  • ¼ cup parmesan cheese
  • ½ cup Italian breadcrumbs optional

Instructions
 

  • Layer onions, mushrooms, garlic tomatoes, basil, oregano, and pepper in your slow cooker.
  • Top with chicken breasts that have been lightly dusted with salt and pepper. Cook on low for 6 hours.
  • After approximately 5 ½ hours, cook pasta to al dente if you have not done so already.
  • Remove chicken and shred.
  • Stir noodles and shredded chicken into the slow cooker and cover with shredded cheese as well as the parmesan. Return cover and cook until cheese has melted.
  • Meanwhile, spray a small sauce pan with cooking spray. Head over medium heat.
  • Once hot, add breadcrumbs and toast them, stirring every minute or so. Watch them carefully as not to burn them.
  • Serve, topping with the toasted breadcrumbs for texture.
Keyword chicken, chicken parmesan, crock pot, pasta, slow cooker
Tried this recipe?Let us know how it was!

JessLeave a comment

Warm My Soul Lentil Soup

A girl can do a lot with a cast iron Dutch oven (this one is from The Lodge is my favorite) and a wooden spoon. If I had to keep just two kitchen “gadgets,” those would be it. If you take a gander at my cooking page, you’ll see that I simply adore soup of all kinds and a cast iron Dutch oven is a must if you’re a soup lover. Classics like chicken noodle and a kitchen sink vegetable soup (Check out that recipe, it’s a pantry item soup that’s just to die for!) are my go to, but I’ve been trying to branch out as well.

When COVID hit, I found myself cooking more and feeling inspired to try new ingredients. I picked up lentils and gave them a try. First, I made a salad. It was okay. Went to lentil “meatballs” and it got better. Finally, I tried a warm my soul lentil soup, and I was sold. It was so easy to put together, filling, delicious, and easy on the pocketbook. What’s not to like, right?

Your Ingredients

  • 2-3 tablespoons olive oil ⁠
  • 1 onion, chopped⁠
  • 3 carrots, diced⁠
  • 3 celery stalks, diced⁠
  • 1 1/2 teaspoons minced garlic ⁠
  • 2 cups dried green lentils ⁠
  • 1 15.5 ounce can diced tomatoes with salt, undrained⁠
  • 5-6 cups chicken stock⁠
  • 1/2 teaspoon cumin powder⁠
  • 1/2 teaspoon coriander⁠
  • 1 1/2 tablespoon paprika ⁠
  • pepper, to taste⁠

Your Steps to Warm Your Soul Lentil Soup 

In a dutch oven, heat olive oil over medium heat. Once hot, add onion, celery, carrots, and minced garlic. Saute until soft, about 8 minutes. Stir in remaining ingredients. 

Raise the temperature to medium-high and heat the mixture to a boil. Lower the temperature to a simmer. Cook for 35-40 minutes, until the lentils are cooked through. 

Use an immersion blender to blend on high about 6-10 pulses. Alternatively, you can remove a few cups of the soup and blend it in a regular blender. If you do this, mix back in. This will thicken the soup and add a richness to it. 

Check the salt and pepper, adding more to taste. Ultimately, you can serve it immediately or allow to cool and eat later in the week (yay for meal prep!)

This one is such a simple one, lots of pictures aren’t needed. I mean, check the directions. We have about 4 directions 🙂

Warm My Belly Lentil Soup

Filling and full of flavor, this warm my soul lentil soup is perfect for those nights you want to go meat free but want to have a full tummy!
Print Recipe Pin Recipe
Servings 6 people

Ingredients
  

  • 2-3 tablespoons olive oil ⁠
  • 1 onion chopped⁠
  • 3 carrots diced⁠
  • 3 celery stalks diced⁠
  • 1 1/2 teaspoons minced garlic ⁠
  • 2 cups dried green lentils ⁠
  • 1 15.5 ounce can diced tomatoes with salt undrained⁠
  • 5-6 cups chicken stock⁠
  • 1/2 teaspoon cumin powder⁠
  • 1/2 teaspoon coriander⁠
  • 1/2 tablespoon paprika ⁠
  • pepper to taste⁠

Instructions
 

  • In a dutch oven, heat olive oil over medium heat. Once hot, add onion, celery, carrots, and minced garlic.
  • Saute until soft, about 8 minutes.
  • Stir in remaining ingredients.
  • Raise the temperature to medium-high and heat the mixture to a boil.
  • Lower the temperature to a simmer and cover. Cook for 35-40 minutes, until the lentils are cooked through.
  • Use an immersion blender to blend on high about 6-10 pulses. Alternatively, you can remove a few cups of the soup and blend it in a regular blender. If you do this, mix back in. This will thicken the soup and add a richness to it.
Tried this recipe?Let us know how it was!

JessLeave a comment

Kielbasa and Quinoa Vegetable Skillet

The scene: It’s 5 o’clock and you still have no idea what’s for dinner, but you know you don’t want to cave to the temptation of take out or the quick rotisserie chicken from the local grocery store. You know that life? It was mine just recently. I was coming home from a training to teach cycling (Eeee!) and hadn’t a clue what was for dinner. Enter this delightful little diddy: Kielbasa and Quinoa Skillet. 

You guys know me…I sneak all the extra vegetables into a meal. And this one is full of about 5 cups of them. You get all the color with broccoli, tomatoes, and corn. Quinoa provides a nice little base, and the kielbasa has the spices mixed in already so you only need a little garlic, some salt, and some pepper. Best yet? It comes together in under 30 minutes! Winning on all the fronts. 

Ready to get cooking? I sure am! 

Your Ingredients 

  • ¾ cup dry quinoa 
  • 1 ½ cups chicken stock (or water will do!)
  • 2 teaspoons minced garlic 
  • 1 tablespoon olive oil 
  • 1 kielbasa, sliced
  • 3 ½ cups broccoli, chopped (include the stems!)
  • 1 15 ounce canned diced tomatoes, drained and salt free
  • 1 cup frozen corn
  • Salt, pepper, and red pepper flakes, to taste

Your Steps to Kielbasa and Quinoa Skillet

In a saucepan, bring chicken stock to a boil. Add quinoa and lower the temperature to a simmer. Cover and simmer for 15 minutes. 

Meanwhile, heat olive oil in a large pan over medium heat. Once the oil is hot, add garlic and saute for 30 seconds. Add broccoli and kielbasa. Cook for 5 minutes over medium heat. Stir in the tomatoes and cook an additional 4 minutes. Finally, add corn, quinoa, salt, pepper, and red pepper flakes. Cook over medium-high heat until the corn is heated all the way through. 

Yup. That’s it. A complete dinner in truly 20 minutes. Does it get any better than that? And yes, it seems short on spices, but the kielbasa will give it all it needs. And the color? It’s dreamy. A definite recipe to add to your rotation. 

  • broccoli
    Don’t throw out the stems! They are just as good!
  • kielbasa slices
    Slice up the kielbasa uncooked.
  • Cutting board picture
    The color is starting to come together.
  • All the color
    Eat the rainbow!
  • Cooked quinoa
    Quinoa should be finished about when you are ready to mix it in!
  • Almost done cooking
    Almost there!
  • Finished bowl
    Let’s eat!

Interested in planning out some other meals? Check out my cooking page for all sorts of soups, bakes, and more! Click here!

Finished bowl

Kielbasa and Quinoa Vegetable Skillet

Kielbasa and Quinoa Skillet: Eight ingredients, full of color, and comes together in under 30 minutes. This complete dinner is perfect for any weeknight!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • ¾ cup dry quinoa
  • 1 ½ cups chicken stock or water will do!
  • 2 teaspoons minced garlic
  • 1 tablespoon olive oil
  • 1 kielbasa sliced
  • 3 ½ cups broccoli chopped (include the stems!)
  • 1 15 ounce canned diced tomatoes drained and salt free
  • 1 cup frozen corn
  • Salt pepper, and red pepper flakes, to taste

Instructions
 

  • In a saucepan, bring chicken stock to a boil. Add quinoa and lower the temperature to a simmer. Cover and simmer for 15 minutes.
  • Meanwhile, heat olive oil in a large pan over medium heat.
  • Once the oil is hot, add garlic and saute for 30 seconds. Add broccoli and kielbasa.
  • Cook for 5 minutes over medium heat.
  • Stir in the tomatoes and cook an additional 4 minutes.
  • Finally, add corn, quinoa, salt, pepper, and red pepper flakes. Cook over medium-high heat until the corn is heated all the way through. Serve.
Keyword kielbasa, quinoa, skillet, vegetables
Tried this recipe?Let us know how it was!

Jess7 Comments

Oven Roasted Yukon Gold Fries

Isn’t it funny how us humans like to ruin a good for you food by adding all the extras? You know, dipping vegetables in ranch, making broccoli and cauliflower in a heavily processed cheese sauce, or frying up the potato. Now don’t get me wrong, it’s 100% great to indulge in all the extras from time to time, but I have always felt like it negates the benefits of the “good for you” food. Sometimes though, you find a way to indulge without the extras. Case in point: These delicious oven roasted Yukon Gold fries. 

Potatoes get such a bad rap because we like to add all the extras. But seriously, they are packed full of nutrients, contain antioxidants, are filling, and super versatile. Check out more information on the potato here if you don’t believe me 😉 

These oven roasted Yukon Gold fries come together in 5 minutes (big win!), use simple ingredients are are sure to have on hand at home, and they rival any favorite restaurant fry out there. Better yet, they are baked with olive oil rather than fried. Huge win, am I right? Now let’s get baking! You have a dinner to make!

Your ingredients:

  • 3 Yukon Gold potatoes (about 1 pound)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt (or more, to taste)
  • 1 teaspoon dried parsley
  • 1/2 tablespoon grated Parmesan cheese

Your steps to the perfect oven baked Yukon Gold potato

Preheat the oven to 425 degrees. Slice your potatoes such that you end up with 1/2 inch slices. Put into a medium sized bowl. Add olive oil and toss. Sprinkle in salt and parsley, tossing half way through and then adding the rest. Lay with a cut side down onto a greased baking sheet. (Don’t skip the cooking spray on the sheet. The potatoes will stick if you do). Sprinkle cheese on top. I like to check my salt and parsley amounts here as well. Sprinkle a little more if you missed a few spots when tossing. Bake in the bottom half of your oven at 425 for 20-30 minutes. They will come out creamy and delicious without frying. 

That’s it! Easy peasy right? Now pair them with a great grill food (chicken breasts, burgers, you name it!) and as my father would say, “You have something going :)”

sliced potatoes
Cut them up just like so!
toss with olive oil
Toss with a little olive oil.
season with salt and parsley
Season them up!
spread cut side down
Spread them out!
bake it up
Bake…
french fries served!
and serve! So creamy and delicious!

Looking for other great side dish ideas? Check out my cooking page by clicking below!

cooking
french fries served!

Oven Roasted Yukon Gold Potatoes

These oven roasted fries come together in about 5 minutes and definitely rival any favorite restaurant fry out there with just a few simple on hand ingredients.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 4

Equipment

Ingredients
  

  • 3 Yukon Gold potatoes about 1 pound
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt or more, to taste
  • 1 teaspoon dried parsley
  • 1/2 tablespoon grated Parmesan cheese

Instructions
 

  • Preheat the oven to 425 degrees.
  • Slice potatoes such that you end up with 1/2 in slices.
  • Put into a medium sized bowl. Add olive oil and toss. Sprinkle in salt and parsley, tossing half way through and then adding the rest.
  • Lay with a cut side down onto a greased baking sheet.
  • Sprinkle cheese on top. Check salt and parsley and sprinkle a little more if you missed a few spots when tossing.
  • Bake in the bottom half of your oven at 425 for 20-30 minutes.

Notes

Don’t skip the cooking spray on the sheet. The potatoes will stick if you do.
Keyword baked fries, french fries, homemade fries, oven fries, Potatoes, roasted potatoes, Yukon Gold
Tried this recipe?Let us know how it was!

Looking for other awesome sides?

Check out some of my favorites below!

Jess2 Comments

Fiesta-Role Black Bean and Sweet Potato Hash

I don’t know about you, but after Thanksgiving, I found myself looking at about 17 pounds of leftover turkey. Our little family of four did Thanksgiving on our own, but my husband couldn’t find a turkey breast when he did the shopping, so he of course came home with a 20 pound bird. Life, right? A few days later, I was inspired to play with the white meat and try some different recipes. From that inspiration, I created a delightful Mexican casserole. But the name? I wasn’t sure. For now, we shall enjoy a play on words and call it “Fiesta-role Sweet Potato and Black Bean Hash”. 

I loved the simplicity of this recipe with my cooked, leftover turkey. And truly, if you wanted to go vegetarian, the cooked turkey or chicken could be left out and it would still be delicious. I didn’t have to plan ahead as I had some homemade enchilada sauce in the freezer and everything else were “on hand” ingredients at our home. Don’t get me wrong, sweet potatoes haven’t always been on hand, but man, I have fallen hard for them since COVID hit. If you have only ever eaten them at Thanksgiving, covered in all the sweet goodness, I recommend giving them a try roasted or as fries. They are dang good. 

Ready to get cooking and having an “I’ll have seconds or thirds” kind of meal? The kind you think you’ll have all sorts of leftovers, but then the family devours it? Let’s do it! 

Your Ingredients

  • ½ tablespoon olive oil 
  • 1 cup diced sweet potato
  • ½ cup diced onion 
  • 1 15 ounce can diced tomatoes, undrained 
  • 1 15 ounce can low sodium black beans, rinsed and drained
  • 2 cups diced cooked chicken or turkey 
  • 1 4 ounce can of diced green chiles
  • ½ cup enchilada sauce
  • 2 cups cooked long grain brown rice
  • 2 cups shredded cheese (I used a taco blend. Cheddar would be great too!)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon pepper 

Your Steps to Sweet Potato and Black Bean Hash

If you don’t have cooked rice on hand, begin with cooking rice according to directions on package. Rice is a great side dish you can customize throughout the week, so may I recommend cooking extra and storing it in the fridge for later meals? 🙂 

While rice is cooking, add olive oil to a large skillet, heating over medium-high heat. Once hot, add sweet potato and onion. Cook for 5-8 minutes over medium heat until they begin to soften. Remove from heat. Stir in diced tomatoes, black beans, cooked chicken or turkey, green chiles, enchilada sauce, rice, cumin, chili powder, salt and pepper. Mix well. Spoon into a 9×13 casserole dish. Cover with cheese. Bake at 375 degrees for 30-35 minutes, until the cheese is melty and perfect. Serve on its own or with all the taco fixings like sour cream, shredded lettuce, and green onions. 

  • sweet potatoes
    Dice up the sweet potatoes!
  • onions and sweet potatoes
    Cook just until soft.
  • casserole ingredients
    Mix it up and season it up!
  • colors in the pan
    Check out all those colors. My favorite!
  • add the cheese
    And ALL the cheese.
  • baked to perfection
    Your family will be asking for seconds. And thirds.

Looking for other Dinner Inspiration? Check out my cooking page below!

Cooking

Tools of the Trade

A kitchen isn’t complete with a few pieces of Pyrex!

I adore flexible cutting boards of all kinds. In fact, they are essentially all I use!

While I am generally a wooden spoon kinda gal, I am starting to love my silicone spatulas when I cooking. Give them a try!

baked to perfection

Fiesta-role Black Bean and Sweet Potato Hash

Leftover roast chicken or turkey? Feeling some Mexican? Throw together this delicious black bean and sweet potato hash for a different take on casserole!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 10

Ingredients
  

  • ½ tablespoon olive oil
  • 1 cup diced sweet potato
  • ½ cup diced onion
  • 1 15 ounce can diced tomatoes undrained
  • 1 15 ounce can low sodium black beans rinsed and drained
  • 2 cups diced cooked chicken or turkey
  • 1 4 ounce can of diced green chiles
  • ½ cup enchilada sauce
  • 2 cups cooked long grain brown rice
  • 2 cups shredded cheese I used a taco blend. Cheddar would be great too!
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions
 

  • If you don’t have cooked rice on hand, begin with cooking rice according to directions on the package. Set aside until ready to mix in with the remaining ingredients.
  • While rice is cooking, add olive oil to a large skillet, heating over medium-high heat.
  • Once hot, add sweet potato and onion. Cook for 5-8 minutes over medium heat until they begin to soften.
  • Remove from heat. Stir in diced tomatoes, black beans, cooked chicken or turkey, green chiles, enchilada sauce, rice, cumin, chili powder, salt and pepper. Mix well.
  • Spoon into a 9×13 casserole dish. Cover with cheese.
  • Bake at 375 degrees for 30-35 minutes, until the cheese is melty and perfect.
  • Serve on its own or with all the taco fixings like sour cream, shredded lettuce, and green onions.
Keyword black beans, casserole, Mexican, sweet potato
Tried this recipe?Let us know how it was!

JessLeave a comment

Slow Cooker Italian Sausage Casserole

I never utilize the slow cooker as often as I should. To the extent that I actually have a Pinterest board called, “Crockpot: Not Used Enough at My House.” What can I say? It’s fun to create silly names on Pinterest, right? That being said, once I pull out the slow cooker, I am all over it for a week or so. This week I began with making some crockpot applesauce. Then I roasted a ham (so easy!). Since my clean slow cooker was still on my counter, I decided to throw this little ditty together for dinner: Slow Cooker Italian Sausage Casserole. 

To me, this recipe has a “hot dish” feel about it. Never heard of Hot Dish? It’s the Midwest comfort food; A term used for casseroles that have a starch, a protein, and some vegetables, especially in Minnesota. Some may say it is even the state food in Minnesota. Often, the starch is a tater tot. Because of this, my husband told me I couldn’t name it a hot dish. We are also die hard Wisconsinites, so that may be why he declared it a casserole instead 😉 Want to learn more about hot dish and its history? Check it out here! 

But really, does the name matter?

Regardless of the name, this slow cooker Italian sausage casserole has comfort food written all over it. With many people working from home during this pandemic, it’s a great recipe that can be prepared mid afternoon with minimal prep work. If you have followed me much at all, you know I love to sneak extra vegetables in all I cook and this is no exception. This slow cooker Italian sausage casserole is chuck full of fresh vegetables that are kid friendly. My kids not only went for seconds, but thirds. They requested it for lunch when it was leftover day. That’s a big win, right? 

Perhaps the best part is the minimal dishes that are created. I don’t know about you, but I love being able to minimize the clean up part of cooking and this recipe helps you do that. Ready to start your prep and have a fantastic dish for dinner tonight? Let’s go! 

Your Ingredients

  • 1 pound ground Italian sausage
  • 1 white onion, chopped
  • 2 cups zucchini, chopped (about 1 medium) 
  • 1 sweet pepper, chopped (any color)
  • 2 cups button mushrooms, chopped 
  • ½ tablespoon minced garlic 
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano 
  • black pepper, to taste
  • ¼ teaspoon red pepper flakes, if you like a little kick
  • 2 15 ounce cans diced tomatoes (I used Italian seasoned. If you don’t have them on hand, add a little more spice, if you’re so inclined)
  • 1 15 ounce can tomato sauce 
  • 2-3 cups water
  • 12 ounces tri color rotini, uncooked
  • 2 cups Italian blend shredded cheese 
  • ½ cup grated Parmesan

Your Steps to Slow Cooker Italian Sausage Casserole 

In a large skillet, brown sausage. To this, add chopped sweet pepper, onion and garlic. Cook 3 minutes over medium heat. Add mushrooms, zucchini, oregano, basil, black pepper, and red pepper flakes (if using). Cook an additional 3 minutes, stirring often. 

From here, transfer sausage and vegetable mixture into your slow cooker. Add diced tomatoes (undrained) and tomato sauce. Cook on low for 5-6 hours to allow all those flavors to mingle. Approximately 35-45 minutes before you would like to eat, add water, rotini, and cheeses. Stir. Turn the slow cooker to high and cook for 35-45 additional minutes, checking the noodles for your desired texture. 

A complete meal right in your bowl: protein, vegetables, and a starch. A hot dish that will warm your belly and your soul. The perfect comfort food.

  • Diced and browned.
  • Add the tomatoes!
  • Cook it up!
  • Comfort food at its finest.

Tools of the Trade

I may or may not have about 5 slow cookers, but who is counting?

I ADORE flexible cutting boards and are my go to anytime I have to cut anything.

This is honestly my favorite knife we own. My mom broke mine once cutting candy. I had to immediately buy a new one!

Looking for other dinner inspiration? Check out my cooking page below!

Cooking

Slow Cooker Italian Sausage Casserole

Italian sausage, zucchini, mushrooms, diced tomatoes, and pasta. What's not to love in this slow cooker dish?!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Course Main Course
Cuisine Italian
Servings 8

Equipment

Ingredients
  

  • 1 pound ground Italian sausage
  • 1 white onion chopped
  • 2 cups zucchini chopped (about 1 medium)
  • 1 sweet pepper chopped (any color)
  • 2 cups button mushrooms chopped
  • ½ tablespoon minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • black pepper to taste
  • ¼ teaspoon red pepper flakes if you like a little kick
  • 2 15 ounce cans basil garlic, and oregano diced tomatoes, undrained
  • 1 15 ounce can tomato sauce
  • 2-3 cups water
  • 12 ounces tri color rotini uncooked
  • 2 cups Italian blend shredded cheese
  • ½ cup grated Parmesan

Instructions
 

  • In a large skillet, brown sausage.
  • Add chopped sweet pepper, onion and garlic. Cook 3 minutes over medium heat.
  • Add mushrooms, zucchini, oregano, basil, black pepper, and red pepper flakes (if using). Cook an additional 3 minutes, stirring often.
  • Transfer sausage and vegetable mixture into your slow cooker.
  • Add diced tomatoes (undrained) and tomato sauce.
  • Cook on low for 5-6 hours (or 3 hours on high) to allow all those flavors to mingle.
  • Approximately 35-45 minutes before you would like to eat, add water, rotini, and cheeses. Stir. Turn the slow cooker to high and cook for 35-45 additional minutes, checking the noodles for your desired texture.
Keyword crockpot, Italian casserole, Italian sausage, slowcooker
Tried this recipe?Let us know how it was!

JessLeave a comment

Creamy Chicken and Wild Rice Soup

My darling son is ten years old. For about as long as I can remember, chicken noodle soup has been his favorite. So much so that he has requested it for his birthday meal for the last four years, regardless of where we are celebrating. Then I put together this creamy chicken and wild rice soup. I think his favorite meal changed. He makes this glorious face when he eats food he loves: closing his eyes, taking in the flavor, all while a small grin spreads across his face. His first bite brought on this expression, telling me we had a winner of a recipe. 

What I love about this creamy chicken and wild rice soup is that it has all the creamy goodness all while leaving out the heavy or processed ingredients found in many creamy soups. It eats like a soup the first day and more like a stew the second, as the rice absorbs more liquid. 

Usually from scratch soups are reserved for cozy weekends, but I recently made this soup on a weeknight. The weather had changed from warm fall days to chilly winter, complete with some snow. I don’t know about you, but those first snow falls just call for a kettle of soup. It took me exactly one hour start to finish, including cooking the chicken. Is it a great weekend recipe? Absolutely. But is it doable on a weeknight? Sure!

Enough talking! Let’s get cooking! 

Your Ingredients

  • ½ cup long grain brown rice, uncooked
  • ½ cup wild rice, uncooked
  • 2 ½  cups water
  • 2 cups diced cooked chicken 
  • 1-2 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 2 cups sliced carrots
  • 1 ½ cups sliced celery
  • 1 ½ cup diced onion 
  • ½ tablespoon minced garlic
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk (I used skim)
  • 2 cups chicken stock
  • ¾ teaspoons dried thyme
  • ½ – 1 teaspoon pepper, to taste
  • ½  teaspoon salt 

Before we begin cooking…

If you don’t have cooked chicken on hand, you can 100% start cooking it when you start the rice and your timing will be just fine. I seasoned two chicken breasts with salt and pepper and cooked them over medium heat in a cast iron skillet (I just love cast iron. I have the Lodge Skillet). If you would like to do like me, cook them for about 8 minutes on each side. Then put in a preheated 400 degree oven. Finish them in the oven, cooking to 165 degrees.

YOUR STEPS FOR CREAMY CHICKEN AND WILD RICE SOUP 

Start by bringing water to a boil in a saucepan with a cover. Add rice (and maybe a little salt and pepper if you are so inclined), cover, and lower temperature to a simmer. Cook for 40 minutes, stirring periodically. Once complete, leave the rice, even if there is remaining liquid. We will add it all to the soup. 

While the rice is cooking, prepare the vegetables. Add olive oil to a soup kettle (again, I adore my cast iron Dutch oven for soups), and heat over medium heat. Once oil is hot, add onions, celery, carrots and garlic. Cook for 8-10 minutes, until they are beginning to soften. Add mushrooms and cook an additional 4-5 minutes. 

Remove vegetables from the kettle. Lower the temperature slightly. Add butter and allow to melt. Once melted, add flour, creating a roux. Cook for 2-3 minutes, stirring constantly. SLOWLY add milk, about ⅓ cup at a time, stirring the whole time, allowing the mixture to just begin to boil before you add more. (Be patient here. I have gone too fast too many times to count, and then you miss the creaminess!). Add the chicken stock in a similar nature. Add thyme, salt, and pepper.  

From here, stir in the rice from the saucepan, including any remaining liquid. It will help keep the soup thick. Reincorporate the vegetables and stir in the chicken. Allow to cook an additional 10-20 minutes if you have the time. The flavors will mingle and simply get better if you can wait 🙂 

  • Cutting board pictures make me smile!
  • Get them cooking!
  • All that goodness
  • Pan roasted chicken. Simple.
  • Patience is key on a good roux!
  • Perfection.

Looking for other dinner ideas? Check out my cooking page!

Cooking

Tools of the Trade

I truly believe every home kitchen needs a selection of good cast iron pans. We cook everything in them, from corn bread to chicken, from sourdough bread to soups and stews. They can go from stove top to oven and create beautiful food. These are some of my favorites!

Creamy Chicken and Wild Rice Soup

A hearty belly warming recipe full of fresh roasted chicken, vegetables and perfectly cooked rice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 8

Ingredients
  

  • ½ cup long grain brown rice uncooked
  • ½ cup wild rice uncooked
  • 2 ½ cups water
  • 2 cups diced cooked chicken
  • 1-2 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 2 cups sliced carrots
  • 1 ½ cups sliced celery
  • 1 ½ cup diced onion
  • ½ tablespoon minced garlic
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 2 cups chicken stock
  • ¾ teaspoons dried thyme
  • ½ – 1 teaspoon pepper to taste
  • ½ teaspoon salt

Instructions
 

  • Bring water to a boil in a saucepan with a cover. Add rice (and additional salt and pepper, to taste), cover, and lower temperature to a simmer. Cook for 40 minutes, stirring periodically.
  • While the rice is cooking, prepare the vegetables. Add olive oil to a soup kettle and heat over medium heat.
  • Once oil is hot, add onions, celery, carrots and garlic. Cook for 8-10 minutes, until they are beginning to soften. Add mushrooms and cook an additional 4-5 minutes.
  • Remove vegetables from the kettle. Lower the temperature slightly. Add butter and allow to melt.
  • Once melted, add flour, creating a roux. Cook for 2-3 minutes, stirring constantly.
  • Slowly add milk, about ⅓ cup at a time, stirring the whole time, allowing the mixture to just begin to boil before you add more. Add the chicken stock in a similar nature. Add thyme, salt, and pepper.
  • Stir in the rice from the saucepan, including any remaining liquid. Reincorporate the vegetables and stir in the chicken. Allow to cook an additional 10-20 minutes.
Keyword chicken, chicken and wild rice soup, chicken soup, from scratch
Tried this recipe?Let us know how it was!

Jess2 Comments