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