I’m sitting here wearing my new fleece onesie (thanks hubby for the early xmas present), binge watching Netflix, with a box of kleenex at my side. Yup, I’m home sick today. Luckily, I made this soup this past weekend while I still had energy. Everything cooks together in one pot and blends the flavours of chicken stew with the earthiness of mushrooms and wild rice. You can easily make this soup vegetarian by omitting the chicken, which I accidentally did once and only realized when I sat down to dinner and there was no chicken! It was still delicious. I’ve also made this soup using cooked chicken or turkey, so a great recipe to keep on hand for using up leftovers post thanksgiving or christmas dinner.
My aversion to meat as a young child forced my mom to come up with creative ways to transform vegetables, and occasionally chicken or fish, into delicious meals for the whole family. We often ate vegetarian meals and to this day, even though I’m not quite as picky with meat, I still like to make a lot of meatless meals. I always keep dried legumes and canned beans in my pantry so I can whip together nutritious meals even when my fridge isn’t well stocked. Beans and lentils are inexpensive, a good source of protein, and packed full of fibre – which helps to keep you full and satisfied!