Chicken Wild Rice Soup Recipe

Makes 6 servings
Gluten free (dairy free option)

Step 1

1 Tbsp olive oil
1 medium yellow onion, chopped
1 tsp salt

Step 2

2 c. celery, chopped
3 carrots, sliced
2 cloves garlic, minced

Step 3

2 pounds boneless/skinless chicken breast, cut into 1" pieces
1 bay leaf
1 tsp dried thyme
1-32 ounce cartons chicken broth (preservative free) or homemade bone broth

Step 4

2 c. wild rice, cooked
1 c. frozen peas, thawed
1 small zucchini, cut into ½" pieces
1 tsp sea salt
½ tsp freshly ground black pepper
2 Tbsp fresh chives, finely chopped
3/4 c. heavy cream or 1 can canned full-fat coconut milk

Directions:

1. Heat a large, heavy stock pot over medium heat; add oil and sauté onions until translucent.

2. Add celery and carrots and sauté for 3-4 minutes. Add garlic and sauté for 1 minute more.

3. Add ingredients from step 3 and bring to a boil. Reduce heat and simmer for 30 minutes.

4. Gently stir in rice, peas and zucchini and cook for 4-6 minutes. Add salt, pepper and cream. Adjust seasonings to taste. Garnish with chives.

Find this recipe, and a hundred more delicious ideas, in our cookbook The Weight & Wellness Way Cookbook & Nutrition Guide.