Spicy Autumn Chicken Wild Rice Soup

“No one can serve two masters. Either he will hate the one and love the other, or he will be devoted to the one and despise the other. You cannot serve both God and Money. Matt 6:24


Ingredients:


1 cup raw wild rice cooked in 4 cups of chicken broth
2 cups cooked chicken shredded


2 tbsp butter
10 baby carrots diced
1 onion diced
3 cloves garlic minced
2 jalapeno peppers minced
1/2 bell pepper diced
1 tbsp chopped fresh rosemary
1 apple diced
1 tbsp salt
1 tsp white pepper
1 tsp curry powder


1/3 cup whole wheat flour
cooked and mashed flesh from 1 Acorn squash

1/2 cup half and half
3 cups milk


Directions:


1. cook the vegetables, apples, salt, pepper, and curry powder in the butter for ~ 5 minutes under medium-high heat

2. add the flour and continue cooking while stirring for ~3 minutes

3. add the squash, half & half, milk, rice (with broth), and chicken
4. bring to a boil and let simmer under medium-low heat for ~10 minutes