NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup wild rice

1 tsp olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 clove garlic

2 cup low-sodium chicken broth

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until they begin to soften.

• 2

  Stir in the minced garlic and dried thyme, cooking for one minute until the aromatics are fragrant.

• 3

  Pour in the chicken broth and add the wild rice, bringing the mixture to a rolling boil.

• 4

  Reduce the heat to low, cover the pot, and simmer for 40 minutes or until the rice is tender.

• 5

  While the soup simmers, cook the chicken breast in a separate pan until fully opaque, then shred it into small pieces.

• 6

  Add the shredded chicken to the pot and season the soup with sea salt and black pepper.

• 7

  Let the soup simmer for 5 more minutes to allow the flavors to meld before serving hot.