I am a soup-person all year long. I love most kinds of soups. However, I find myself limited with what soups I can have because a) I am lactose intolerant and many of them contain some form of cream, and b) they often do not fit my macros. They typically do not have enough protein per serving and I end up having to cook something else to round out my meal.

This always motivates me to find soup recipes that still taste like the comforting versions of soup that I love, but also help my fit my macro targets so I don’t need to cook multiple things for dinner.

This version is dairy-free, but you can add any kind of milk you prefer, or even skip that step.

Ingredients:

1.0 kg boneless, skinless chicken thighs

3 stalks celery, diced

1 medium white onion, diced

3 medium carrots, diced

2 cloves garlic, minced

2-3 cups chopped kale or spinach

juice of 1 lemon

2 cups wild rice (dry)

1 tablespoons dried thyme

1 tablespoons dried parsley

1 tablespoon poultry seasoning

1 tablespoon sage

2 bay leaves

1 cup almond milk (unsweetened, original, OR milk/cream of choice)

1/4 cup all-purpose flour

2 containers no salt added chicken broth

1 tablespoon extra-virgin olive oil

Salt & pepper to taste

Nutrition:

Makes 6 Servings:

Directions:

Heat the olive oil in a large stock pot on medium-high heat. Add the chicken thighs with salt and pepper and sauté until cooked through.

Remove the chicken from the pan once it’s fully cooked and set aside.

Add the onion, celery and carrots and sauté until they begin to soften. Add the garlic and sauté for about 1 minute until it becomes fragrant.

Add the seasonings, salt and pepper and stir until well combined.

Add the flour, stir until well combined. This should thicken up the vegetable mixture.

Add the almond milk and stir until well combined.

Add the chicken broth, the rice, cooked chicken, and the bay leaves and stir.

Place the lid on the stock pot and bring to a boil. Once the liquid is boiling, reduce the heat down to low, place the lid back on and allow it to simmer for about 20-30 minutes.

Once the rice is cooked, add the kale and lemon juice, and stir. Bring back to a boil and simmer for another 10-15 minutes.

Serve hot and enjoy!