Busy Mom's Chicken Wild Rice Soup

Chicken Wild Rice Soup, Lake Superior Kitchen

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.

Bayfield, Lake Superior Kitchen

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.

Bayfield, Lake Superior Kitchen

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

Ingredients:

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

Directions:

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.


Slow Cooker Chicken Wild Rice Soup, Crockpot chicken wild rice soup, Lake Superior Kitchen, Crockpot recipes, soup slow cooker


Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes, Lake Superior Kitchen, gut health, healthy pancakes

Summer vacation is just around the corner!  Actually, it already started for B and the kids.  They all finished school last week while I must trudge along for another two and a half weeks past them.  Although, I must say, it is a thousand times easier getting only myself out the door in the morning rather than the entire family.

B took the twins camping one night already.  They were equally excited and distraught about leaving me as they pulled out of the driveway.  They, of course, had a wonderful, less than 24 hour experience.  Duluth weather is so extreme this time of year.  It ended up being rainy and cold for most of their trip.  But, hey, that’s why we car camp in state parks.  Just enough convenience for times like that.  They went to The Rustic Inn on their way home.  Which, if you haven’t been there, is one of the best stops up the North Shore.  I didn’t know I liked lemon pie until I tried theirs.

Summer really kicks off a time of rest for us.  We are so incredibly fortunate to be on the school calendar so we get extra time as a family in the summer.  Certainly after this year, a time of rest feels much needed.  I’m looking forward to reflecting on this past year, what I have learned, what was great, what was difficult, things in life I need to address or change.  I just purchased a new book called Sacred Rhythms.  Reading that will be step 1 in addressing how I prioritize my time, and ensuring that I leave space for spiritual disciplines in my life.  I’ll give a full review when I’m done!

Yes, more pancakes.  The blueberry pancakes are delicious, filling, and easier on your digestive system.  The spelt flour gives them a nice texture and holds them together.  The almond flour gives great flavor and helps these pancakes be easier to digest.    

Blueberry Buttermilk Pancakes

Ingredients:

1/2 c butter, melted, plus some for grilling

2 t vanilla

2 c buttermilk

1 egg

2 t baking powder

pinch salt

1 c spelt flour

3 c almond flour

1 1/2 c blueberries, fresh or frozen

Directions:

  1. Pour melted butter into medium bowl.  Add vanilla, buttermilk, and egg, and whisk together until fully combined.
  2. Add the baking powder and pinch of salt and stir.
  3. Add spelt flour and almond flour separately and stir after each cup.
  4. Add frozen blueberries and fold into batter.
  5. Scoop about 1/4-1/3 cup of batter for each pancake

Blueberry Buttermilk Pancakes, Lake Superior Kitchen, healthy pancakes