Fall Chicken and Wild Rice Soup

Fall Chicken and Wild Rice Soup - With chicken, wild rice, and butternut squash (or sweet potato!). The coziest autumn soup to warm you up!

INGREDIENTS:
2 tablespoons unsalted butter
8 ounces cremini mushrooms, thickly sliced
1 medium sweet onion, diced
2 ribs celery, diced
3 cloves garlic, minced
4 sprigs fresh thyme
1 pound boneless, skinless chicken thighs
6 cups chicken stock
¾ cup wild rice blend
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 cups diced butternut squash or sweet potato
½ bunch kale, stems removed and leaves chopped
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:
1. Melt butter in a large stockpot or Dutch oven over medium heat. Add mushrooms, onion and celery. Cook, stirring occasionally, until tender, about 8-10 minutes.
2. Stir in garlic and thyme until fragrant, about 1 minute.
3. Stir in chicken, chicken stock, wild rice, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 20 minutes.
4. Stir in butternut squash or sweet potato; simmer, covered, until the chicken is cooked through and the rice is tender, about 15-20 minutes.
Remove chicken from the Dutch oven; shred, using two forks.
5. Stir in chicken and kale until wilted, about 2 minutes. Stir in parsley; season with salt and pepper, to taste.
6. Serve immediately.