crockpot jalapeño lime chicken wild rice soup

hello and happy monday from me, a very gray day here in the north, and this bowl of soup. i’m really glad we’ve made it to the second to last monday of 2020, and although i’m not on of those gals who’s all ‘can’t wait for this year to be over’ because what is time and months anyway? but i am welcoming in at least the idea of fresh new days where more joyful, less weird days might be had. this whole year has felt like a strange blur, in which time did not move whatsoever because we’ve been living this year for 42 years, but i’m also genuinely wondering how I didn’t manage to utilize the last 10 months a little better. should i have done more puzzles? learned to watercolor paint? made bagels from scratch? taken up treehouse building? i truly don’t know.

in the last couple weeks of this - don’t say it don’t say it don’t say it - UNPRECEDE - (ok i’m sorry.)

in the last couple weeks of this year, i’m committed to paying attention to the tiny joys, the little bits of happy; and hopefully delivering some as well. i read an article about a game where you take turns saying things that are nice. things you like, small things that fill you up, silly things, beautiful things. a ‘less corny exercise in gratitude,’ the article stated. i love this idea! they started with five; here are mine right now: when you can see someone’s christmas tree peeking through a window, toast with butter and cinnamon sugar, the first sip of red wine, really crisp, bitter, sunny winter days, and getting mail from someone you miss. what are yours?

anyway, we need to circle back to this soup real quick - it’s a bright, zingy take on a classic chicken wild rice soup. we’ve still got soft rice, salty broth, and earthy mushrooms, but we’re doing a modern take and adding coconut milk, jalapeño, and lime juice. we love all these things, so why shouldn’t we? the jalapeño and lime really just add a depth to the soup that helps boost it beautifully after being snuggled in the crockpot for hours, and the coconut milk is replacing heavy cream (if heavy cream is your jam then by all means, do you.) this soup is eeeeasy - so easy - and will feel like the warmest, biggest hug after the longest, weirdest year. promise.

crockpot jalapeño lime chicken wild rice soup
makes 6 servings
prep time: 10 minutes
cook time: varies

1lb chicken breasts, cubed (alternately, you can use leftover rotisserie chicken or turkey breasts!)
1 onion, diced
2 large carrots, chopped
2 stalks of celery, chopped
1 jalapeno, seeded and sliced (honestly, throw in 2 if you like it spicy spicy. there is a kiss of heat from 1.)
4 cloves of garlic, minced
1c mushrooms, sliced
1c uncooked wild rice
1tbsp oil
1-2tbsp arrowroot powder or cornstarch
1 15oz. can of full-fat coconut milk
4c broth or stock
juice of 2 limes, plus more for garnish
2tsp salt, divided
2tsp black pepper, divided
1/2c cilantro, optional
scallions for garnish, optional

heat the oil in the base of your crockpot (or any other pan if your crockpot doesn’t have this function.) saute the onion, carrots, celery, jalapeño, garlic, 1tsp salt, and 1tsp pepper for 3-5 minutes until the onions become clear and fragrant. add the mushrooms, and saute for another 2-3 minutes. then, add the arrowroot or cornstarch - do not skip this step; it’s what thickens the liquid! let it cook with the veggies and stir occasionally for a minute or so until it dissolves, then add the chicken, wild rice, coconut milk, broth, lime juice, and remaining salt and pepper. give everything a big stir.

cook on high for 2 1/2-4 hours, or low for 4-6 hours. i cooked mine on high and checked at 3 hours (I really, really wanted to dig in to this soup) and let if go for another half hour - it got thicker + creamier and was absolutely the right call.

i stirred in cilantro and fresh scallions and squeezed another little lime wedge over my bowl - your call how you want to dress this up but i absolutely recommend you do.