Ingredients
Method
- Start by heating the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes, or until the onions become translucent.
- Introduce the minced garlic and sauté for another 2 minutes. Be sure not to let the garlic burn.
- Add the chicken breast to the pot. Season it with salt, black pepper, thyme, and rosemary. Cook until the chicken is browned slightly.
- Pour the chicken broth into the pot. Add the wild rice and bay leaves.
- Bring the mixture to a boil. Once boiling, reduce heat, cover, and let it simmer. This will be for about 30 minutes or until the wild rice is tender.
- Once the wild rice is cooked through, remove the chicken from the soup. Shred it using two forks and then return it to the pot. This ensures the Chicken and Wild Rice Soup has the perfect texture!
- Discard the bay leaves, give the soup a good stir and let it simmer for an additional 10 minutes. Adjust seasoning if necessary.
Notes
1. Opt for organic chicken broth for a richer flavor.
2. If you'd like a creamy texture, consider adding a touch of coconut milk or cream.
3. Always remove bay leaves before serving; they're for flavoring only and aren't pleasant to chew on.
4. If your soup is too thick, you can add a little more broth or water to achieve your desired consistency.
5. Store leftovers in an airtight container in the fridge for up to 3 days.
2. If you'd like a creamy texture, consider adding a touch of coconut milk or cream.
3. Always remove bay leaves before serving; they're for flavoring only and aren't pleasant to chew on.
4. If your soup is too thick, you can add a little more broth or water to achieve your desired consistency.
5. Store leftovers in an airtight container in the fridge for up to 3 days.