Chicken Wild Rice Soup

Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrot and celery and cook 5-6 minutes until softened. Add the mushrooms and cook until brown and they've released their moisture, about 6 minutes. Add the garlic and dried thyme and cook 30 seconds longer.

Add the wild rice blend, chicken stock and coconut aminos and stir well. Bring to a boil, then the reduce the heat to medium low. Add the chicken breast and bay leaf and cook for 35-45 minutes or until the chicken has reached an internal temperature of 165 degrees and the wild rice is completely cooked. Remove the chicken from the pot, dice or shred on a cutting board, then add it back to the pot and stir. Note: the chicken will be cooked through before the rice is done, so you can begin checking for doneness after 15-20 minutes. Once done, remove from the pot, dice or shred on a cutting board, and add it back to the pot during the last few minutes of cooking time.

Remove from heat. Discard the bay leaf and stir in the lemon juice. Taste and add the desired amount of salt and pepper. Serve warm and enjoy!