Ingredients

The following ingredients have 4 Servings
  • 3 Tablespoons olive oil
  • 1 Pound chicken breasts
  • 4 ribs celery (chopped)
  • 3 carrots (chopped)
  • 1 sweet onion finely diced
  • 4 garlic cloves (finely minced)
  • 10 ounces mushrooms (sliced)
  • 6 cups chicken broth
  • 1 cup wild rice
  • 2 cups milk
  • 3 cups baby kale
  • 2 Tablespoons dried thyme
  • 1 Tablespoon fresh rosemary (minced)
  • 1 Tablespoon salt
  • 1 Tablespoon black pepper
  • 3 Tablespoon cornstarch
  • 3 Tablespoons milk
  • 2 Tablespoons parsley (optional)

Instruction

  • In a large pot or dutch oven add olive oil, celery, onion, and carrots on medium high heat. Saute for 2-3 minutes until softened. Add in garlic and stir again.
  • Add in sliced mushrooms, thyme, rosemary, salt, and pepper. Stir and cook for another 3 minutes to make herbs fragrant.
  • Add in wild rice and toast for 5 minutes with veggie mixture.
  • Add in broth and chicken breasts whole. Cover and cook for 25 minutes until breasts are cooked through. Once done take chicken out and slice it how you prefer. Then place chicken back in the pot and add milk.
  • Let simmer for another 15 minutes until rice is cooked through. In a small bowl mix together cornstarch and milk to make a slurry. While stirring the soup, add in the slurry.
  • Add in kale and finish with salt and pepper to taste. Let simmer for another 5 minutes until thickened. Serve garnished with fresh parsley. Enjoy!