Nadia Rodman serves up this deliciously healthy soup. Try this soup for a refreshing lunch dish with your friends.


  • 2 tbsp olive oil

  • 1 medium onion, diced

  • 4 garlic cloves, minced

  • 450 g chicken breasts, cut into small strips

  • 6 cups reduced sodium chicken broth

  • 3 medium tomatoes, diced

  • 2 cups mushrooms, sliced

  • ¼ cups fresh lime juice

  • 2 cups cooked wild rice

  • 2 jalapeno peppers, diced


  • 1.

    Cook wild rice according to package directions. Set aside.

  • 2.

    Heat oil in a dutch oven over medium high heat.

  • 3.

    Saute onion and garlic until onion begins to soften.

  • 4.

    Add chicken and cook for 2 minutes.

  • 5.

    Add chicken broth, tomato, mushrooms and lime juice. Simmer until chicken is cooked through.

  • 6.

    Add wild rice to soup and serve.

  • 7.

    Add jalapeno as a garnish for extra heat.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 209kj
  • Fat Total 8g
  • Saturated Fat 2g
  • Protein 17g
  • Carbohydrate 16g
  • Sugar 3g
  • Sodium 457mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 4
Time: 30 minutes

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