Chicken Wild Rice Soup

INGREDIENTS

• 1 tbsp olive oil
• 2 medium-sized chicken breasts, cubed (or 4 boneless, skinless chicken thighs)
• 2 cups sliced mushrooms
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 medium sweet potato, peeled and diced
• 1 tsp herbes de Provence (or a mixture of dried thyme, rosemary, oregano, and basil)
• 6 cups chicken broth
• 1 cup wild rice blend
• 1 tbsp fresh finely chopped sage (or 1 tsp dried)
• 2 tsp lemon juice

STEPS

1. Heat olive oil in a large pot over med-high heat. Add mushrooms, cooking for 2-3 minutes until mushrooms release juices. Add onions, garlic, carrots, celery, and sweet potato cooking another 5 minutes until vegetables soften.
2. Add chicken and saute for 2-3 minutes until lightly browned. Add herbes de Provence (or dried Italian seasoning), salt & pepper to taste, chicken broth and rice, stirring and bringing to a boil.
3. Reduce heat to a simmer, then cover pot with lid and cook for 40 minutes until rice is cooked.
4. Stir in fresh (or dried) sage along with lemon juice.

CHEFNOTES

• For a creamy soup, add 1 (14-ounce) can unsweetened coconut milk. Add to soup at the end, and heat through before serving.