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Chicken & Wild Rice Soup

A creamy, comforting soup with shredded chicken, wild rice, carrots, and celery simmered in a light broth.

Ingredients

  • 1 tbsp olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 3/4 cup wild rice blend rinsed
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1 cup unsweetened almond milk
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 2 tbsp fresh parsley chopped

Instructions

  1. Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery until softened, about 6 minutes.
  2. Add garlic and cook 1 minute, then stir in wild rice, chicken broth, and thyme.
  3. Bring to a simmer, cover, and cook 40-45 minutes, until rice is tender.
  4. Stir in shredded chicken and almond milk, and simmer 5 minutes more.
  5. Season with salt and pepper, garnish with parsley, and serve.