Chicken Wild Rice Soup

Fall Issue


  • 1 tbsp olive oil
  • 2 medium-sized chicken breasts, cubed (or 4 boneless, skinless chicken thighs)
  • 2 cups sliced mushrooms
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 medium sweet potato, peeled and diced
  • 1 tsp herbes de Provence (or a mixture of dried thyme, rosemary, oregano, and basil)
  • 6 cups chicken broth
  • 1 cup wild rice blend
  • 1 tbsp fresh finely chopped sage (or 1 tsp dried)
  • 2 tsp lemon juice


  1. Heat olive oil in a large pot over med-high heat. Add mushrooms, cooking for 2-3 minutes until mushrooms release juices. Add onions, garlic, carrots, celery, and sweet potato cooking another 5 minutes until vegetables soften.
  2. Add chicken and saute for 2-3 minutes until lightly browned. Add herbes de Provence (or dried Italian seasoning), salt & pepper to taste, chicken broth and rice, stirring and bringing to a boil.
  3. Reduce heat to a simmer, then cover pot with lid and cook for 40 minutes until rice is cooked.
  4. Stir in fresh (or dried) sage along with lemon juice.


  • For a creamy soup, add 1 (14-ounce) can unsweetened coconut milk. Add to soup at the end, and heat through before serving.