- 1 Tbsp oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups carrots, chopped
- 2 stalks celery, sliced
- 14.5 ounce can of diced tomatoes
- ¾ cup wild rice
- 2 cups cooked chicken cut into ½ inch pieces
- 2 bay leaves
- 3 sprigs thyme
- 3 sprigs rosemary
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 3 tbsp fresh parsley
- 3 tbsp fresh dill (for garnish)
- Heat oil in a large pot over medium heat. Add onion, cook for 5 minutes until translucent. Add garlic, cook for an additional 30 seconds. Add remaining ingredients except for parsley and dill.
- Bring to a boil and simmer uncovered for 40 minutes. Add parsley, stir to combine. Serve and top with dill for garnish.
