Chicken Wild Rice Soup | Cooking With Hatchells | Umami

Ingredients

• 1 cup wild rice blend (uncooked)
• 1 lb boneless skinless chicken breast
• 5 cloves garlic (minced)
• 1 cup yellow onion (chopped )
• ¾ cup celery (chopped)
• ¾ cup carrots (chopped)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 teaspoons sea salt (plus more to taste)
• 2 bay leaves
• 6 cups low sodium chicken broth
• 2 cups water (or additional chicken broth)
• ¼ cup olive oil (butter, ghee or vegan butter)
• ½ cup gluten-free all-purpose flour (or regular all-purpose flour )
• 1 cup unsweetened almond milk (or oat milk )
• pepper (to taste)
• fresh thyme (for garnish (optional))