Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 8 cups chicken broth
- 1 cup cooked wild rice
- 2 cups cooked chicken, shredded
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Step 2: Stir in dried thyme and rosemary and cook for 1 minute more, until fragrant.
- Step 3: Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Step 4: Add cooked wild rice and shredded chicken to the pot.
- Step 5: Simmer for another 5 minutes, or until heated through. Season with salt and pepper to taste.
- Step 6: Serve hot and enjoy!
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently on the stovetop, adding a splash of broth if needed to loosen the soup.
- Garnish each bowl with a dollop of plain Greek yogurt and a sprinkle of fresh parsley for added richness and brightness.
- Don't skip the step of sautéing the aromatics (onion, carrots, celery); this builds a flavorful base for the entire soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American