Chicken and Wild-Rice Soup
This is from the Martha Stewarts Everyday Food cookbook Fresh Flavor Fast.
- 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
Preparation time 15mins
Cooking time 60mins
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.