Chicken and Wild Rice Soup

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  2 Carrots(122g)
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  2 tbsp Garlic
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  2 tbsp Ginger, Fresh Root
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  6 cup Low Sodium Chicken Broth
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  1.5 cup 1½ cups water
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  0.8 cup Rice, Wild
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  1 tsp 1 teaspoon sea salt
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  0.5 tsp ½ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  3 cup Chicken Breast, Grilled
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  2 cup Spinach
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  2 Green Onion (Scallion)(30g)
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  0.3 tsp Red pepper flakes

Instructions

1. 1Heat the olive oil in a large stockpot over medium-high heat until shimmering. Add the onion and carrots, stirring often, until the onion turns translucent and the carrots begin to soften, 5–7 minutes.
2. 2Reduce heat to medium. Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
3. 3Pour in the chicken broth and water, stirring to combine. Bring to a boil over high heat, then reduce to a simmer over medium heat. Cook for 8–10 minutes until the carrots are tender when pierced with a fork.
4. 4Stir in the cooked wild rice and cooked chicken breast, breaking the chicken into bite-sized pieces. Return to a simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until the chicken is heated through.
5. 5Stir in the spinach and green onions, cooking for 2–3 minutes over medium heat until the spinach wilts completely. Season with the sea salt, black pepper, and red pepper flakes to taste.
6. 6Divide the soup evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating, or seal immediately and allow to cool in the refrigerator.
7. 7To reheat, transfer to a pot or microwave-safe bowl and warm over medium heat or in the microwave until steaming throughout, 3–5 minutes per serving.