Chicken and Wild Rice Soup with Green Apple Vinaigrette Dressed Salad

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Soup, vinaigrette, garnish sauce, celery quick pickle mix, pumkin seeds

For salad: Baby greens or butter lettuce - Optional: apple, radishes, celery, parsley.

Thaw in cold water or in the refrigerator.  Open immediately after thawing, refrigerate and use within 72 hrs.

Soup - Heat soup in a pot on medium or in the microwave.  Add garnish to bowls as desired.

Salad -  Thinly slice 1 large celery stalk.  Mix celery with quick pickle mix and leave to pickle for 15 minutes to 2 days.  If using, thinly slice apple and tear leaves off of parsley.  Toss greens, apple, pickled celery, and parsley leaves with enough dressing to coat.  Top with pumpkin seeds.  Elevate the pickled celery by peeling the stalks before pickling and using 2 stalks.

Soup - Chicken stock (organic chicken bones, celery, carrot, onion, wild mushrooms, herbs, salt, pepper), organic chicken breast meat, wild rice, spinach, apple cider, baby lima beans, lemon juice, herbs, salt, pepper.  Garnish - Chanterelle oil (olive oil, chanterelle mushrooms).  Vinaigrette - Green apple juice, olive oil, champagne vinegar, honey, salt, pepper, ascorbic acid.  Pickled celery - celery, water, apple cider vinegar, white wine vinegar, sugar, caraway seeds, salt.   Pumpkin seeds - dry roasted pumpkin seeds.