Chicken and Wild Rice Soup with Spinach, Sweet Potatoes and Carrots

2 quarts organic free range chicken stock

2 chicken breasts

3 cups sliced fresh shiitake mushrooms

1/2 cup wild rice

1/2 onion chopped

2 carrots peeled, and sliced

2 cups diced uncooked sweet potato

chicken fat, bacon fat, butter or unrefined coconut oil

1/2 teaspoon dried thyme

1 teaspoon ground fennel seeds

3 cups baby spinach leaves

2 teaspoons balsamic vinegar

salt and pepper

Herbamare

In a saucepan, combine the 1/2 cup wild rice and 1 cup water and bring to a boil, cover and simmer until the liquid is absorbed.  The wild rice won't be all the way cooked yet, but that is ok. 

Season the chicken with salt, pepper, and the ground fennel, and either grill, broil or saute the chicken until browned and cooked through.  Chop into bite sized pieces.

In a dutch oven or heavy pan, heat 2-3 tablespoons of fat, and add the chopped onions, carrots, sweet potatoes, and mushrooms and cook until mushrooms and onions are softened - about 5 - 7 minutes.  Add the 2 quarts stock,  chopped chicken,  wild rice, and thyme, and bring to a simmer and simmer until the vegetables are tender - another 15 - 20 minutes.  Remove from heat.  Season with herbamare, and/or salt and pepper, add the balsamic vinegar, and stir in the spinach.  Serve immediately.