1½ Tbsp McCormick Montreal Chicken Seasoning (or other)
1 yellow onion, diced
3 carrots, diced
3 stalks celery, diced
2 Tbsp minced garlic
1 tsp dried Thyme
32 oz. Chicken Stock
1 tsp Better Than Bouillon Base (or other GF)
2 cups chopped turnip greens with diced turnips (frozen)
2 cups cooked Wild Rice
Sea Salt and Fresh black pepper to taste
Finely shredded Parmesan for serving
Instructions
In a large dutch oven heat the olive oil and butter until butter is bubbling.
Add the onion, carrots, and celery and saute' about 3-4 minutes. Add the garlic and Thyme and cook 1 minute.
Sprinkle the chicken seasoning over the chicken chunks and toss to coat. Add chicken to the pan and cook with the vegetables, sauteing until chicken becomes white, about 4-5 minutes.
Add the chicken stock and bouillon and stir into the chicken and veggies.
Cover and cook on low 15 minutes.
Add the frozen turnip and greens and the wild rice. Cook uncovered on medium low for about 8 minutes.
Taste for seasoning adding sea salt and pepper as needed.
Serve with finely shredded Parmesan.
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2015/04/wild-rice-chicken-and-turnip-soup.html