Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup wild rice blend (uncooked)
- 8 cups low-sodium chicken bone broth
- 1 large yellow onion, diced
- 3 large carrots, sliced into rounds
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup plain non-fat Greek yogurt (at room temperature)
- 2 cups fresh baby spinach
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 6 to 8 minutes until the onions are translucent and the vegetables begin to soften. Stir in the minced garlic and cook for another 60 seconds until fragrant.
- Pour in the chicken bone broth and add the dried thyme, rosemary, bay leaf, salt, and pepper. Stir in the uncooked wild rice blend. Place the whole chicken breasts into the liquid, ensuring they are fully submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 35 to 40 minutes.
- Once the rice is tender and the chicken is cooked through (internal temperature of 165°F), use tongs to remove the chicken breasts from the pot. Place them on a cutting board and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
- Remove the bay leaf and discard it. To make the soup creamy and boost the protein, take one cup of the warm broth from the pot and whisk it into the Greek yogurt in a small bowl to temper it. This prevents the yogurt from curdling. Stir the yogurt mixture back into the pot along with the fresh spinach. Stir until the spinach wilts.
- Taste the soup and add more salt or pepper if needed. If the soup is too thick, add a splash more broth. Ladle into deep bowls and serve immediately while hot.
- Cook Time: 60 minutes