YOUR SOLIN GENERATED RECIPE
Rotisserie Chicken and Wild Rice Soup
Simmered rotisserie chicken and nutty wild rice in a savory herb broth, featuring tender garden vegetables for a comforting and velvety finish.
INGREDIENTS
0.5 tbsp extra virgin olive oil
0.5 cup diced yellow onion
0.5 cup sliced carrots
0.5 cup sliced celery
2 cloves minced garlic
0.5 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
2 cups low-sodium chicken broth
0.5 cup cooked wild rice
5 oz shredded rotisserie chicken breast
1 cup fresh baby spinach
PREPARATION
Heat the extra virgin olive oil in a large heavy-bottomed pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot and sauté for 5 to 7 minutes until the vegetables are softened.
Stir in the minced garlic, dried thyme, sea salt, and black pepper, cooking for 1 minute until highly fragrant.
Pour in the chicken broth and bring the mixture to a gentle simmer over medium-high heat.
Add the cooked wild rice and shredded rotisserie chicken to the pot, stirring to combine and heating through for 3 to 5 minutes.
Turn off the heat and stir in the fresh baby spinach until it is just wilted and bright green.
Ladle the soup into a bowl and serve immediately while hot.