Wild rice and root vegetable soup with chicken thighs
-Wild rice in the rice cooker
-Sweet potatoes, carrots, parsnips, mushrooms, celery, fennel, seasoned lightly and oven roasted
-Chicken thighs, lemon juice, curry, paprika, deboned, broiled, chopped
-vegan butter, oat milk, chicken+veg stock
Does anyone else try to make all the chunks the same size, or is that too much effort?
I swear it improves the eating experience.
by Nichard63891
1 Comment
Roasting the veggies sounds like it makes a wild flavor difference. I’m gonna have to try that.
Did you oven roast that chicken? That is a some excellent browning. Can you tell me more about how you do it?