Wild Rice & Chicken Soup

• Stovetop Method:
  1. Heat olive oil or butter in a large pot or Dutch oven over medium-high heat. Sauté the onion, carrots, and celery until softened, about 4 to 5 minutes, then add garlic and sauté for an additional 30 seconds.
  2. Pour in the chicken broth and add all other ingredients except for the coconut milk and shredded chicken. Bring to a boil.
  3. Cover, reduce the heat to low, and let the soup simmer for about 30 to 35 minutes, stirring occasionally.
  4. Once the rice is cooked, mix in the coconut milk and shredded chicken. Taste and adjust seasoning as needed. Top with fresh thyme and enjoy!
• Crock Pot Method:
  1. Add all ingredients (except coconut milk) to the Crock Pot. Use chicken breasts or thighs for this method. Cover and cook on low for 4 to 6 hours.
  2. Once the rice is done cooking, shred the chicken, mix in the coconut milk, and garnish with fresh thyme before serving.

Enjoy your Wild Rice & Chicken Soup!