Wild Rice and Quinoa Chicken Soup

Warm soup for a cold day!
Dish Type: breakfast, soups & stews Lifestyle: dairy free, localvore, nut free


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.