It’s a gloomy Wednesday here in the midwest and everyone is prepping for a big snow storm tomorrow. I absolutely love snow because it gives you a bunch of things to do in the dreaded winter months. If there isn’t any snow, what the heck are you supposed to do? But, this is just my luck as I am supposed to be flying out to Phoenix tomorrow for a health and wellness conference. I’m not to worried about the flight, but I am dreading the 1.5 hour drive to the airport. Honestly, winter driving doesn’t bother me much, it’s other drivers you have to keep an eye out for! A couple weeks ago, we were headed to Minneapolis (from Eau Claire) and we couldn’t get on the freeway because of a 20 car pile up. 20 cars! I was actually pretty thankful because if we would have been any earlier, we would have made that a 21 car pile up. Moral of the story, we are giving ourselves plenty of time to get to the airport!
Phoenix is supposed to be in the mid 70’s when we are there and I can’t wait to get a little break from all this frigid air we’ve been getting! Granted, I will be in sessions the majority of the day but hey, I will still get in some sunshine! This event is one of the core four events my supplement company puts on and it’s actually one of my favs. I am so excited to learn about new product, new scientific research behind all of the products and to see all my loves I have met over the last couple years. It is a weekend full of self empowerment, info bombs and quality time with like minded people. I can’t wait!
I should probably call this soup a stew because it is nice and thick. I prefer my soups to be on the thicker side because I think they are easier to eat and tend to satisfy me more. But, if you want to make this more soup like, see the notes part of the recipe. This recipe also makes a lot so feel free to make a batch and throw some in the freezer for another day.
- 2 pound boneless skinless chicken breast
- 1 cup wild rice
- 1 yellow onion, diced
- 1 cup carrots, peeled and chopped
- 1 cup celery, chopped
- ¾ cup baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 2 bay leaves
- 48 ounces chicken broth
- water - optional*
- ½ cup organic unsalted butter
- ½ cup cassava flour
- 1 can full fat coconut milk
- 1 tsp salt
- ½ tsp pepper
- ½ tsp poultry seasoning
- Place the chicken, wild rice, onion, carrots, celery, mushrooms, garlic, salt and pepper, poultry seasoning and bay leaves in the crockpot. Pour in chicken broth and cook on high for 4 hours or on low for 8 hours.
- Remove the bay leaves and discard. Remove the chicken from the crockpot and using two forks, shred the chicken. Place the chicken back in the crockpot.
- Place a sauce pan on the stove over medium heat and add the butter. Once the butter is melted add the coconut milk and mix well. When smooth, stir in the cassave flour. When fully combined, pour the butter and flour mixture into the crockpot with the rest of the cooked ingredients. Stir well and cook on high for 30 minutes.