Chicken and Wild-Rice Soup

This is from the Martha Stewarts Everyday Food cookbook Fresh Flavor Fast.

Chicken and Wild-Rice Soup
Chicken and Wild-Rice Soup

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Ingredients

  • 2

    T olive oil

  • 1

    onion coarsely chopped

  • Coarse salt and freshly ground pepper

  • 2

    cans (14 1/2 oz. Each) chicken broth

  • 2/3

    c wild-rice blend

  • 2 1/2

    c water

  • 4

    boneless, skinless chicken thighs (about 8 oz.)

  • 4

    carrots (coarsely chopped)

  • 4

    celery stalks coarsely chopped

Directions

Heat oil in large post over medium heat. Add onions and season with S&P. Stirring occasionally until beginning to soften 3-5 minutes. Add chicken broth, rice and water. Bring to a boil; reduce to a simmer. Cover and cook 35 minutes. Add chicken, carrots, and celery. Return to a boil; reduce heat to a simmer. Cook (uncovered) until vegetables are tender and chicken is opaque throughout, about 15 minutes. With a slotted spoon, transfer chicken to a cutting board. Shred with two forks. Return chicken to pot; season soup with salt and pepper. At this point, soup can be refrigerated up to 2 days in an airtight container; Let cool completely before storing. Reheat gently before serving.

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