Wild Rice and Quinoa Chicken Soup
1 onion, chopped
3 large carrot, chopped
3 stalks celery, chopped
1 tsp avocado oil
2 skinless, boneless chicken breasts or 6 thighs, chopped into bit size pieces
1 cup wild rice
1 cup quinoa
1 carton Pacific Organic Cream of Mushroom condensed soup
1 tsp thyme
4 cups of organic chicken broth
3 cups of water
1 tsp of Herbamare
sea salt, pepper
Chop all the vegetables and sauté in oil until onion is translucent.
Add chicken to the pan and cook for 8-10 minutes longer.
Then add remaining ingredients, bringing to a boil and then simmer for at least one hour. The flavour will be enhanced with a longer cooking time.