Chicken
Chicken broth
Wild rice
Carrot
Bell pepper
Kale
Olive oil
Garlic
Milk
Greek yogurt
Brown Chicken
Season chicken breast with salt and pepper. Then, sear chicken in olive oil over medium/high heat until brown on both sides.
1
Cook Veggies
Cook diced onion, carrot, bell pepper, and garlic in the same pot.
2
Simmer Soup
Add chicken broth and browned chicken into the pot and mix to combine. Turn heat to medium/high and cover. Let simmer for 10 minutes.
3
Make Roux
Add olive oil and flour to the pot. Heat over medium/high and whisk constantly until the flour dissolves. Then, add milk. Remove from heat and add spices.
4
Combine Soup
Shred chicken and add that back into the soup. Then, add kale, wild rice, Greek yogurt, and the roux. Mix to combine everything together.
5
Serve
Serve your chicken and wild rice soup immediately. Will last in the fridge for up to 3-5 days.
7
Enjoy!
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