11 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
  • 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 and Swiss chard and simmer for an additional 15 minutes.
  4. Stir in white wine (if using) and whole milk and serve.