👉ChickenWild Rice Soup

In a large pot, add the chicken breasts and enough water to cover them. Bring to a boil over medium-high heat, then reduce the heat and simmer until fully cooked (about 15–20 minutes). Remove the chicken and shred it into bite-sized pieces once cool enough to handle. Drain any remaining water.

Add a drizzle of olive oil to the pot over medium heat. Add the diced onion, carrots, and celery, stirring occasionally until the vegetables soften and the onions become translucent, about 5–7 minutes.

Stir in the minced garlic, cooking for 1–2 minutes until fragrant. Add the dried thyme, allowing it to infuse into the vegetables.

Return the shredded chicken to the pot, and add the wild rice blend and chicken broth. Stir everything together and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the rice is tender and cooked through.

Taste the soup and adjust the salt and pepper as desired. Ladle into bowls and top with a sprinkle of fresh parsley for garnish. Enjoy hot!