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)
- In a large soup pot heat butter, olive oil, onions, mushrooms, garlic and ¼ teaspoon salt; sauté on medium heat for 7 minutes.
- 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.
- Add cooked wild rice, Swiss chard, white wine (if using) and whole milk. Simmer for an additional 2 minutes and serve.