Fall in Duluth is a magical time. Watching the woods slowly change from summer to winter is therapeutic. We drove along Lake Superior over the Bayfield, WI this past weekend. The drive there is one of my favorite parts of the trip. Our Bayfield routine always starts with a stop downtown for coffee. What used to be Big Water Coffee is now Kickapoo. The shop is bright, clean, and inviting. The coffee is awesome, third wave, makes you want to drink it all day kind of stuff. We brought it out to a pier and watched the ferry go by. I love looking at Lake Superior from a different angle. I feel so familiar with the Lake Superior of Duluth. Going elsewhere reminds me just how vast it really is.
We picnicked in an apple orchard, attempted to pick our own apples (they were mostly gone), and ended up buying a few bags to bring home. We also picked up some cider and hard cider from Bayfield Apple Company. Their’s is my absolute favorite hard cider. It’s so refreshing and not too sweet.
We journeyed back to Duluth in the afternoon, early enough to be home for dinner. On the way home I fantasized about how I should decorate our house for fall. I just want everything to look like the colorful forest and smell like apples now. And soup making is a must for our house to smell like fall.
I am a big fan of crockpot meals. Now that I am a full time working mama, crockpot meals help keep me sane. I made this recipe extremely easy. No sautéing anything before adding it, no additional steps or pans you need to make messy. This is a soup recipe for the busy mom (or dad) who wants a delicious, satisfying homemade meal with minimal work and very few dishes to clean up. That is a winning combo in my book.
Busy Mom’s Chicken Wild Rice Soup
Serves 6, 8 hours
1 medium yellow onion, diced
2 celery stalks, chopped
2 large carrots, chopped
3-4 frozen chicken breasts
1 c rinsed, uncooked wild rice
6 c chicken stock
1 1/2 t salt
1 1/2 T butter
1/4 c heavy cream (optional)
pepper, to taste
Place diced onion, celery, carrots, wild rice, chicken, and chicken stock in a slow cooker.
Cover and cook on low for 8 hours.
Use two forks to shred the chicken.
Add the salt, butter, and cream (optional) and stir until fully incorporated.
Add pepper, if desired.