WILD RICE CHICKEN SOUP

Good for the soul AND the body.

WILD RICE CHICKEN SOUP

• 1 leek

• 4-6 carrots (I like I lot of carrots)

• 2-3 stalks celery

• 1 onion

• 4 cups bone broth

• 4-5 cooked chicken breasts or rotisserie chicken

• 1 cup of cooked and cooled wild rice

MAKE IT

1. Chop veggies small. To a pan, add olive oil and onion, celery, and carrots. Sauté until translucent and softened.

2. Add in leeks, kale, and broth. Bring to a boil then reduce heat to low and let simmer until all veggies are cooked through.

3. Add in wild rice and cooked/shredded chicken breast.

4. Enjoy 🙂

TIPS

1. My easy way to cook the chicken is by lining a baking sheet with parchment paper and cooking the chicken in the oven at 350F until it reaches internal temp of 165F. I let it rest for like 5 minutes before shredding with a fork.

2. Cook wild rice according to package instructions. The reason we cook it before adding to soup is it prevents the rice from being mushy, so don’t skip that part! ♥️