A Fall Thanksgiving Soup

Winter is on the way and Thanksgiving is next week! In our house we usually  cook a soup/stew/chili a week on Sundays and it's so nice to get those veggies in for the kids and to warm up the body and soul. Plus, it lasts for several meals and gets better over time!

I reached out to my dear friend MaryKate who creates the most delicious recipes (check out her website for lots of yummy things) to see if she would be interested in creating an exclusive recipe for our Rosie Rosie friends. She said yes and even better it can be made with some of your Thanksgiving leftovers if you have any. Think turkey instead of chicken!

This soup is warm and hearty for those colder days, but is light thanks to the lemon zest and juice. And oh boy, those sautéed mushrooms on top are a game changer. SO good. I hope you enjoy and make sure to pick up the perfect bowls for them linked below ;)

The Perfect Everyday Bowl in Charcoal 

And be sure to check out MaryKate's website My Daily Fare for so much goodness! 

* Also I wanted to announce that we are having our next Friday Sale in a few days! Sign up for our emails to be the first to know what's on sale and to have first dibs! 
Sign up HERE


Creamy Chicken + Wild Rice Soup
with Kale, Sweet Potatoes and
Pan-Roasted Mushrooms


  • 2 small to medium sweet potatoes
  • 4 large carrots or 5–6 small
  • 3-4 stalks of celery
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 + 1/4 cup wild rice blend
  • 16 oz sliced mushrooms
  • 5 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 + 1/2 tsp thyme, dried
  • 6 tbsp unsalted butter
  • 3/4 cup heavy whipping cream
  • 1 rotisserie chicken, shredded
  • 1 tsp sage
  • 2 cups chopped kale (tightly smashed down in cup to measure)
  • 1 tsp parsley, dried
  • 1 tsp rosemary, dried
  • 1 tsp crushed red pepper
  • 1/2 tsp paprika
  • Parmesan for topping
  • Toasted almonds for topping
  • 1/4 tsp lemon zest + squeeze of lemon for each bowl immediately before serving


  1. Wash and dry produce. Peel and dice sweet potatoes, set aside. Peel and slice carrots, set aside. Cut ends off celery, slice and set aside. Cut onion in half (cut alongside root, not through), peel, finely dice and set aside.
  2. Heat 3 tbsp unsalted butter in a large stock pot over medium-low heat.
  3. Add in diced sweet potatoes. Stir constantly for 5–7 minutes or so. Add in minced garlic, stir until mixed. Add in carrots and cook/stir for an additional 4 minutes or so.
  4. Toss in diced onion and celery. Stir often.
  5. Once onions start to turn translucent and begin to get fragrant, add in the following:
    • 5 cups of chicken broth
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1 + 1/2 tsp dried thyme
    • 1 tsp dried sage
    • 1 tsp dried rosemary
    • 1 tsp crushed red pepper
    • 1 + 1/4 dry wild rice blend
    • Stir to mix all of the above ingredients and bring to a boil on high heat. Then cover and reduce to low heat. Cook for an additional 30–35 mins, or until rice is tender.
  6. Once the rice is cooked, stir in:
    • 3/4 cup heavy whipping cream
    • 1 tsp dried parsley
    • 1/2 tsp paprika
    • Shredded rotisserie chicken
    • 2 cups of chopped kale
    • 1/2 cup water (or until you reach your desired consistency)
    • Stir and bring to heat. About 10-15 minutes.
  7. When the soup is almost done cooking, sauté mushrooms on the stovetop with 3 tbsp of butter and a generous dash of salt. Cook in an evenly layer without stirring for 5 minutes or so to get them nice and browned. Stir and let cook for an additional 2 minutes or so, or until the mushrooms are browned. You'll want to make sure you aren't overcrowding the pan here so the mushrooms can get nice and crispy edges. You may have to work in a few batches, but it's so worth it!
  8. Toppings: a squeeze of fresh lemon juice, 1/4 tsp lemon zest per bowl (don't skip the lemon zest + squeeze — it'll brighten it up perfectly!), Parmesan cheese, dash of dried parsley and toasted almonds (toast in a heated skillet for just a few minutes).
  9. Serve!


  • You may have to add additional water or chicken broth to bring to a soup consistency when heating up leftovers.
  • Don't skip the lemon! :)
  • So good to have with toasted bread.
  • Feel free to omit chicken to make it vegetarian.

 Kitchen tools needed:

  • Deep stock pot
  • Cutting board
  • Chopping knife
  • Skillet
  • Mixing spoons
  • Ladle
  • Measuring cups: 1 cup, 3/4 cup, 1/2 cup
  • Measuring spoons: 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp
  • Grater or zester