Chicken Vegetable Wild Rice Soup
4 months ago

Herbed Chicken Vegetable Wild Rice Soup

This comforting soup is full of good-for-you veggies, too! For an extra flavor boost, add a ¼ cup of dry white wine while cooking or add Lunds & Byerlys Zing! Salt-Free All-Purpose Seasoning to taste.


  • 1½  tablespoons organic unsalted butter
  • 1½  tablespoons California Olive Ranch Olive Oil
  • 2 cups onions, chopped
  • 3 cups mushrooms, sliced
  • 2 tablespoons garlic, minced
  • ½ teaspoon Lunds & Byerlys Sea Salt, divided
  • 1 cup carrots, sliced into rounds
  • 1 cup celery, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2¼ cups (1¼ pounds) raw organic chicken thighs, cut into small pieces
  • 32-ounce carton low-sodium organic chicken broth
  • 2 cups cooked Lunds & Byerlys Wild Rice, prepared according to package instructions
  • 2 tightly-packed cups Swiss chard, chopped
  • 1 cup Organic Valley Whole Milk
  • ¼ cup dry white wine (optional)
  • Lunds & Byerlys Salt-Free All-Purpose Seasoning, to taste (optional)


  1. In a large soup pot heat butter, olive oil, onions, mushrooms, garlic and ¼ teaspoon salt; sauté on medium heat for 7 minutes.
  2. Add remaining ¼ teaspoon salt, carrots, celery, herbs, chicken and chicken broth. Bring to a boil and then lower to a simmer, cover pot, and cook for 20 minutes.
  3. Add cooked wild rice, Swiss chard, white wine (if using) and whole milk. Simmer for an additional 2 minutes and serve.
Chicken Vegetable Wild Rice Soup