Cue up all the cozy vibes – this delicious soup is nourishing, satisfying and perfect for fall weather.

Ingredients

• 1/4 cup olive oil
• 1 cup carrots diced
• 1 cup yellow onion diced
• 1 cup celery diced
• 1/4 cup all-purpose flour
• 6 cups low sodium chicken broth
• 3/4 cup wild rice uncooked
• 1 lb chicken breast uncooked and cut into 1-inch cubes
• 1 cup heavy cream
• 2 lemons juice
• Salt
• Pepper

Instructions

• Add the olive oil, carrots, onion and celery to a large stock pot over medium high heat. Sauté for about 5 minutes, stirring occasionally, until soft and fragrant.
• Add the flour and stir frequently for about 3 minutes, until thickened.
• Add in the broth, wild rice, chicken, salt and pepper and stir to combine. Cover and bring to a boil. Reduce the heat and let simmer for 30 minutes.
• Add in the cream and lemon juice. Stir to combine and let simmer for another 10 minutes, stirring occasionally.

Recipe by Sammi Brondo