Chicken and Wild Rice Soup Recipe

Ingredients

• 4 Tablespoons butter or avocado oil
• 1 cup chopped onion (about 1 small)
• 1 cup chopped carrot (about 3 medium)
• 1 cup chopped celery (about 2 large stalks)
• 6 cloves garlic, crushed or Microplaned
• 1 Tablespoon no-salt seasoning
• 1 Tablespoon sea salt
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1 1/2 pounds boneless, skinless chicken thighs
• 1 quart chicken broth
• 3 cups water
• 1 cup wild rice, rinsed
• 1 1/2 cups milk of any type
• 1/3 cup tapioca starch

Instructions

1. 1

   Melt butter in a large soup pot over...: Melt butter in a large soup pot over medium high heat. Add the onion, carrot, celery, and garlic. Cook for 4-5 minutes, stirring often, until the onion becomes translucent.

2. 2

   Add the no-salt seasoning, sea salt, dill, thyme,...: Add the no-salt seasoning, sea salt, dill, thyme, black pepper and bay leaves. Cook for another 1-2 minutes.

3. 3

   Add the chicken thighs, broth, water, and rice....: Add the chicken thighs, broth, water, and rice. Bring to a boil, then reduce heat to medium low and let it simmer for 45 minutes.

4. 4

   The rice should be cooked through at this...: The rice should be cooked through at this point. Transfer the chicken to a large plate or platter, shred, and return to the pot.

5. 5

   Whisk together the milk and tapioca starch. If...: Whisk together the milk and tapioca starch. If the soup is still simmering with visibile bubbles, turn off the heat until it cools some. Pour the milk mixture into the hot soup and stir well. If the soup doesn't thicken within a couple of minutes, turn the heat back on to medium and cook until it does -- maybe another 5 minutes or so.

6. 6

   Taste, adding any extra salt if needed. Serve...: Taste, adding any extra salt if needed. Serve immediately.