Ingredients
1 tbsp olive oil
1 medium onion, diced
2 medium carrots, peeled and chopped
2 stalks celery, peeled and chopped
1 medium sweet potato, peeled and diced
2 cloves garlic, minced
~3 cups shredded chicken
6 cups chicken broth
1/2 tsp sea salt (more to taste)
juice of 1 lemon
1/2 tsp lemon zest
1 1/2 cups cooked wild rice
3 tbsp chopped fresh dill, divided + more to top
Instructions
Stovetop:
1. Heat olive oil in a large stock pot. Add onion, carrots and celery. Sautee until starting to turn translucent.
2. Stir in garlic. Cook for 10-15 seconds and stir in sweet potato, chicken, broth, sweet potato, lemon juice and 2 tbsp dill.
3. Bring to a simmer and let cook, partially covered, for 30-40 minutes, until vegetables are soft.
4. Stir in wild rice, remaining dill and lemon zest. Season to taste. Top with extra dill and serve.
Instant Pot:
1. Heat olive oil in instant pot on sautee mode.
2. Add onion, carrots and celery. Sautee until starting to turn translucent.
3. Stir in garlic. Cook for 10-15 seconds and stir in sweet potato, chicken, broth, salt, lemon juice and 2 tbsp dill.
4. Switch to manual/high pressure mode and cook for 10 minutes. Release pressure, stir in wild rice, remaining dill and lemon zest. Season to taste. Top with extra dill and serve.