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Ingredients:

  • 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)

Instructions:

  1. 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. 
  2.  Bring to a boil and simmer uncovered for 40 minutes. Add parsley, stir to combine. Serve and top with dill for garnish.

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