CHICKEN AND WILD RICE SOUP

By curly

This is terrific. We all loved this and could eat it once a week.

Ingredients

• 2 Tablespoons olive oil
• 4 carrots, chopped
• 4 celery stalks, chopped
• 1 onion, choppped
• coarse salt and groupd pepper
• 2 (14.5 oz) reduced-sodium chicken broth
• 4 boneless, skinless chicken thighs
• 2/3 cup wild-rice blend (seasoning packet discarded)

Details

Servings 4
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

1. In a medium saucepan, heat oil over medium-high. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally until vegetables are crisp-tender, 3-5 min.

2. Add broth, chicken, rice, and 3 cups water to pan. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is opaque throughout, 6-8 min. With a slotted spoon transfer chicken to a cutting board. When cool enough to handle, shred with two forks.

3. Meanwhile, continue to cook soup, uncovered, until rice is tender, 6-8 min. Return chicken to pan; simmer until heated through, about 1 min. Season with salt and pepper.