This recipe makes a BIG batch of hearty soup for a cozy family dinner with planned leftovers too! Save time by cooking the chicken and rice ahead of time, and simply sauté your veggies and simmer everything together when you’re ready to prep. You’ll forget all about the frigid temps with a warm bowl of this soup waiting for you inside!
Servings: 10-12
INGREDIENTS:
4 large organic chicken breasts, cooked and shredded
4 cups cooked wild rice
1 Tbsp avocado oil
1 large onion, chopped
2 cups chopped celery
3 large carrots, chopped
4 cloves garlic, minced
11 cups organic chicken bone broth
1 bay leaf
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
10 ounces frozen peas, thawed
2 ½ cups organic heavy whipping cream
DIRECTIONS:
- Cook chicken (any method: oven, pressure cooker, slow cooker, etc.) until internal temperature reaches 165 F and shred using an electric mixer or two forks. Set aside.
- Prepare wild rice according to package directions. Set aside. (Note: 1 cup uncooked wild rice is equal to about 4 cups cooked.)
- In a large stock pot over medium heat, sauté onion, celery and carrots in oil until softened. Add garlic and sauté for 1 more minute.
- Add broth, cooked shredded chicken, bay leaf, thyme, salt and pepper. Stir and bring to a boil. Reduce heat and simmer for 15 minutes.
- Add cooked rice, thawed peas and cream. Stir and allow to simmer 5 more minutes. Enjoy!
