Chicken and Wild Rice Soup with Spicy Summer Vegetable

I can start to feel fall in the air and I’m so excited about it! The last couple days my allergies have been crazy so I was craving soup. This was just perfect for it! It has all the summer vegetables packed into it.

Ingredients

• 2 tbsp. extra virgin olive oil
• 3 skinless, boneless chicken breasts
• 1 cup carrots, peeled and medium diced
• 1 cup red pepper, cored, seeded and medium diced
• 1 cup yellow pepper, cored, seeded and medium diced
• 1 cup orange pepper, cored, seeded and medium diced
• 1 oz. jalapeno pepper, seeded if you want milder
• 1 cup zucchini, medium diced
• 1 cup cherry tomatoes, halved
• 2 cups corn, cut off the cob
• 1 ½ cups Crimini mushrooms
• 2 tbsp. garlic, minced
• 6 cups low sodium or unsalted vegetable stock
• 1 cup long grain wild rice
• 1 tsp. fresh thyme, minced
• 2 tbsp. fresh basil, minced garnish
• Salt and black pepper to taste

Directions

Heat the olive oil in a large stock pot to medium heat. Cut the chicken breast into medium dice. Sauté until light golden brown. Remove from the pot and set aside. Add a little bit more oil if needed and start sautéing the vegetables. Starting off with the carrots then peppers, zucchini, tomatoes, garlic and corn. Season soup with salt and pepper.

In a medium sauce pan cook the wild rice separately according to package instructions. When cooked al-dente add rice and chicken back to the vegetables. Cover everything with the vegetable stock and bring to a simmer. Cook everything together for half hour or so until all vegetables are tender and chicken is cooked through. Season again with salt and black pepper to taste. When finished dish up into a large bowl garnish with a basil and thyme and a little garlic bread for dipping!