# Components:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Grains
02 - 3/4 cup uncooked wild rice blend
→ Vegetables
03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, diced
05 - 2 medium carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 2 cloves garlic, minced
→ Liquids
08 - 6 cups low-sodium chicken broth
→ Dairy (optional)
09 - 1/2 cup heavy cream or half-and-half (optional, for a creamy version)
→ Herbs & Seasonings
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon dried rosemary
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste
14 - 2 tablespoons fresh parsley, chopped (for garnish)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add wild rice blend, chicken broth, dried thyme, dried rosemary, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes or until rice is tender.
04 - Stir in cooked chicken breast and continue simmering for 5 minutes until heated through.
05 - If desired, stir in heavy cream or half-and-half gently, warming without boiling.
06 - Season the soup with salt and freshly ground black pepper to taste. Remove the bay leaf.
07 - Ladle soup into bowls, garnish with chopped fresh parsley, and serve hot.
