Chicken Wild Rice Soup Recipe

Makes 8 servings as a meal or 16 snack-sized portions
Gluten free and diary free

Step 1

2 T. olive oil
2 onions, chopped (about 3 c.)

Step 2

3 c. celery, chopped
3 carrots, sliced (about 2 ½ c.)

Step 3

2 lbs. raw chicken breast, cut into small pieces
6 cloves garlic, minced
2 bay leaves
1 tsp. dried thyme
2 – 32 oz. cartons of chicken broth (preservative free)

Step 4

2 ½ c. cooked wild rice
1 c. frozen peas
1 c. zucchini, sliced
2 tsp. sea salt
½ tsp. freshly ground black pepper
2 tsp. fresh chives, finely chopped

Directions:

1. Sauté ingredients from step 1 in large, heavy stock pot over medium heat, until onions are translucent.
2. Add ingredients from step 2 and sauté until a noticeably brighter color.
3. Add ingredients from step 3 and bring to a boil. Reduce heat and simmer for 1 ½-2 hours.
4. Gently stir in wild rice, peas, and zucchini. Add salt and pepper, taste and adjust seasonings.
5. Garnish with chives if desired.