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
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.
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.
Reduce heat to a simmer, then cover pot with lid and cook for 40 minutes until rice is cooked.
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.