Chicken & Wild Rice Soup

Ingredients:

• 1 Tablespoon olive oil
• 2 medium carrots, diced
• 1 small onion, diced
• 4 cloves garlic, minced
• 3 celery ribs, diced
• 6 cups low sodium chicken stock
• 1 cup uncooked wild rice
• 1 lb. chicken breasts
• 1 teaspoon thyme, dried
• 8 oz. of mushrooms, sliced
• 1 cup canned coconut milk
• 1/2 teaspoon rosemary, dried
• 1/4 teaspoon dried mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

Crockpot:

1. Combine all of the ingredients except for the coconut milk into a crock pot. Cover the pot and cook on low for 4 to 6 hours.
2. Once the rice is done cooking, shred the chicken in the pot and then add in the coconut milk.
3. Serve and enjoy!

Stovetop:

1. Add the olive oil to a large pot over medium-high heat, add in the carrots, onions, and celery until they become soft (about 5 minutes). Then add in the garlic and sauté for about 30 seconds more. 
2. Add in the chicken stock and the rest of the ingredients, except for the coconut milk, and bring it to a boil.
3. Cover the pot and reduce the heat to low, let it simmer for about 35 minutes, stirring occasionally. 
4. Once the rice is fully cooked, shred the chicken in the pot and then add in the coconut milk, stir together and season to taste.
5. Serve and enjoy!

Nutrition Facts:

Serving Size: 1/8th of recipe

Calories: 244

Carbohydrates: 23 g

Fat: 7 g

Sodium: 269 mg

Fiber: 2.5 g

Sugar: 2.6 g

Protein: 24 g