Super Easy Chicken and Wild Rice soup

Yum
This winter feels like it’s never going to end. I can’t wait until spring produce and recipes, but for now another freezing day…. Another pot of soup! This one is super easy -I used a rotisserie chicken shredded instead of starting with a raw chicken. The whole soup cooked in under an hour-just the amount of time the rice takes to cook. I put this together After being out all day and not really wanting to order In or go back outside!

If you aren’t eating wild rice you should be! It’s Ah-mazing! Has a great almost nutty flavor. And it’s super nutritious too- it’s a great source of protein, minerals, B Vitamins, and folic acid.

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Super Easy Chicken and Wild Rice soup

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Ingredients

• -1 organic Rotisserie chicken , skin removed and shredded ( you can do this in advance and just store it in a container in the fridge
• -1 tablespoon organic extra virgin olive oil
• -1 onion, chopped
• -2 garlic cloves, chopped
• -4 large carrots, diced
• -8 cups (2 boxes) Organic low sodium chicken stock
• -2 cups water
• -1 cup wild rice
• -1 teaspoon dried Italian seasoning
• -1/2 teaspoon Cumin
• -1 teaspoon sea salt
• - Fresh ground black pepper
• -2 Bay leaves
• -2 cups organic chopped spinach
• -1/4 cup chopped parsley

Instructions:

Heat olive oil in a large soup pot. Add onion and sauté until soft and translucent, approximately 4 minutes. Add garlic and cook another minute. Add carrots, cumin, Italian seasoning, sea salt, and pepper. Stir to combine and cook until carrots are softened, about 10 minutes.

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Add chicken stock, water, bay leaves, chicken , and rice. Bring to a boil. Reduce heat to low, cover , and simmer for 45 minutes. Add spinach in last 10 minutes of cooking.
Check for seasoning, sprinkle with chopped parsley, and serve!

Would love to hear how you like it!