Ingredients:

• 2tbsp Olive oil

• seasoning blend: 1tbsp thyme, oregano, 1 tsp rosemary

• salt and pepper to taste

• 1/2 finely chopped yellow onion

• 2 minced garlic cloves

• 2 large finely chopped carrots

• 2 large finely chopped celery sticks

• 2 quarts of broth of choice (8 cups – need a lot for the wild rice to absorb!)

• 3/4 cup of wild rice

• juice from 1/2 a lemon

• 1 cup of coconut milk or heavy cream

• 1 cup of pre-cooked chopped or shredded chicken breast (about 1 chicken breast)

• optional toppings: fresh parsley and shredded parm cheese

Meal Prep Directions:

• Finely chop all the veggies (onion, garlic, carrot, celery) and refrigerate in a reusable bag until ready to make the meal

• Cook and shred or chop 1 large chicken breast and store in a reusable bag

Meal Assembly Directions:

• In a large dutch oven or soup pot heat some oil over medium high heat for 1 minute

• Dump prepped veggie bag (onion, garlic, carrot, celery) and cook the veggies until softened and slightly charred (about 5-10 minutes) add seasoning blend + salt and pepper to taste.

• slowly pour broth over veggies, add wild rice, bring to a simmer, cover and cook for 20-30 minutes until rice is soft

• Add cooked chicken, cream/coconut milk, lemon juice, and simmer for 5 more minutes – add additional broth if too much liquid was absorbed by the rice

• Add optional toppings and enjoy!