Herbed Chicken Vegetable Wild Rice Soup

Servings 7 servings
Prep Time 45 minutes


  • 1 1/2 tbsp Organic unsalted butter
  • 1 1/2 tbsp California Olive Ranch Olive Oil
  • 2 cups onions chopped
  • 3 cups mushrooms sliced
  • 2 tbsp garlic minced
  • 1/2 tsp (divided) Lunds & Byerlys sea salt
  • 1 cup carrots cut into rounds
  • 1 cup celery chopped
  • 1 tbsp fresh sage chopped
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 2 1/4 cups (1 1/4 lbs) raw organic chicken thighs cut into small pieces
  • 32 oz carton Low sodium organic chicken broth
  • 2 cups cooked Lunds & Byerlys wild rice prepared acording to package instructions
  • 2 cups, tighly packed swiss chard chopped
  • 1 cup Organic Valley Whole Milk


  1. In a large soup pot heat butter, olive oil, onions, mushrooms, garlic, and 1/4 teaspoon salt and sauté on medium heat for 7 minutes. Add remaining 1/4 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 and Swiss chard and simmer for an additional 15 minutes. Stir in white wine (if using) and whole milk and serve.

Nutrition Information

  1. Calories: 250 Total Fat: 10g Saturated Fat: 3.5g Trans Fat: 0g Cholesterol: 70mg Sodium: 390mg Carbohydrate: 22g Fiber: 4g Sugars: 6g Protein: 17g
  2. Nutrition content of this recipe is calculated by a registered dietitian nutritionist. Due to variations in ingredients and measurements, values are approximations. Nutrients provided for this recipe represent values based on the best available information. This information is not intended to treat or diagnose. Please consult your physician for diet recommendations specific to your personal needs.

Recipe Notes

Optional ingredients: ¼ cup dry white wine, Zing! – Lunds & Byerlys Salt-Free All-Purpose Seasoning (to taste)