Chicken and Wild Rice Soup
An easy soup that is filled with herbs and veggies to make a comforting meal during the cold winter months.
Ingredients
- 1 lbs Chicken Breast cooked and cubed
- 2 cups Wild Rice cooked according to package
- 1 tablespoon Olive Oil
- 1 cup Carrots diced
- ½ cup Celery diced
- ½ White Onion diced
- ½ cup Mushrooms diced
- 1 tablespoon Garlic minced
- 4 cup Chicken Broth
- 2 cup Water
- 2 tablespoon Garden Herb Blend from Primal Palate
- 1 tablespoon Parsley
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 1 teaspoon Sage
- Salt and Pepper to taste
Instructions
- Heat a large pot to medium heat and add olive oil.
- When the pan is hot add carrots, celery, onion, and garlic to the pot. Saute for 5 minutes.
- Add mushrooms, chicken, rice, and seasonings to the pot. Saute for 3 minutes.
- Add broth and water to the pot. Bring to a boil. Let the soup simmer for about 20 minutes and adjust salt and pepper for desired flavor.
- Serve and enjoy.
Notes
- Use any rice you have on hand or cauliflower rice to make this Whole30 compatible.
- If you don't have the Herb Garden Blend, use and extra 1 teaspoon basil, 1 teaspoon parsley, and 1 teaspoon sage.
- This recipe freezes really well, so be sure to make extras.
Nutrition
Calories: 164kcalCarbohydrates: 20gProtein: 17gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 42mgSodium: 1410mgPotassium: 519mgFiber: 3gSugar: 3gVitamin A: 3720IUVitamin C: 4mgCalcium: 66mgIron: 2mg
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