A healthy and hearty soup is the perfect comfort dish. It has a burst of citrus and earthy flavors to warm your soul during cool fall weather.
Serves 8-10 people
Ingredients
- 8 cups unsalted or low-sodium chicken broth
- 4 cups cooked chicken, cubed or shredded
- 4 cups cooked wild rice blend
- 2 cups celery, chopped
- 3 cups carrots, peeled and sliced
- 1 cup yellow onions, diced
- 3 cups baby bella mushrooms, sliced
- 2 Tbsp garlic, minced
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp thyme
- 1 Tbsp dried parsley
- 3 1/2 tsp kosher salt
- 2 Tbsp lemon juice
- Grapeseed oil
Directions
In a non-stick pan on medium-high heat, add a Tbsp of grapeseed oil with the onions, garlic, celery, mushrooms, and carrots. Saute until the vegetables are tender. Set aside.
In a large pot, on medium-high heat, add chicken broth, wild rice, chicken, vegetables, kosher salt, garlic powder, onion powder, thyme, parsley, and lemon juice. Bring to a boil, then continue simmering on medium-low heat for 20-25 minutes. Season to taste.
Almetria Turner is a Memphis-based wellness coach, celebrity chef, food and fitness blogger, marathoner, certified fitness instructor, RRCA certified running coach and race director, and public speaker. Follow her on Facebook, Instagram @Fitandfinallyfree and her blog at Fitandfinallyfree.com.
