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Harvest Soup

 3 qts Chicken stock
 2 Chicken breasts
 1 Medium onion, chopped
 3 Cloves of garlic, minced
 1 tsp Olive oil
 3 Celery stalks, chopped
 2 tsp Fresh ginger, minced
 2 Bay leaves
 1 Large sweet potato, diced into 1" cubes
 6 cups Red Lake Nation Wild Rice
 2 cups Frozen corn
 1 cup Almond milk mixed with 1 tbsp. flour
 1 tsp Poultry seasoning
 Salt and pepper to taste

Heat 1 Tbsp. olive oil in 6 qt. stock pot.


Add onion, celery, poultry seasoning, ginger & garlic. Cover & lightly sweat.


Add chicken breasts whole & saute all until fragrant, about 5 minutes. Add chicken stock, bay leaves, sweet potato and simmer for 2 hours covered.


Remove chicken breasts, shred with two forks & add back to pot. Add frozen corn & wild rice. bring back to low boil, heat through. Check potato chunks. When they are fork tender, soup is done.


Turn off heat & add 1 cup of almond milk with 1 Tbsp of flour whisked in for a light creamy flavor, if desired. Season with salt & pepper to taste. Remove bay leaves before serving.

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