Chicken Wild Rice Soup

Place a dutch oven on the stove over medium-high heat. Drizzle olive oil over the bottom and allow it to warm for a minute.

Add diced onion and minced garlic to the warmed pot. Saute for about 1 minute, stirring occasionally.

Add shredded carrot and chopped celery to the onion and garlic. Stir to combine and coat with the oil. Cook for another 2 to 3 minutes, allowing the vegetables to soften.

Add the uncooked wild rice to the pot. Stir the rice into the vegetable mix and saute with the vegetables for 1 minute.

Pour broth over the rice and vegetables. Bring the pot to a boil. Once boiling, place the lid on the pot and reduce heat to a simmer. Allow the rice and vegetables to simmer, covered, for 30 minutes.

After simmering, remove the lid. Add the whole chicken breasts to the pot. Stir, increase heat to high, and bring the soup back to a boil, uncovered. Boil for 10 more minutes, or until the chicken reaches 165 degrees F.

While the chicken is boiling, mix the arrowroot starch and water in a small bowl until the starch is fully dissolved. Set the slurry aside.

Remove the chicken from the pot and place on a cutting board. Shred the chicken with 2 forks, then return the shredded chicken to the pot.

Pour the prepared starch slurry into the pot. Allow the soup to boil once more. As it boils, the soup will thicken slightly. Boil for an additional 3 minutes, stirring to mix well.

Remove the pot from heat. Add milk, sea salt, and black pepper. Stir to combine. Garnish with fresh thyme if desired, and serve.