Chicken and Wild Rice Soup

Name: Chicken and Wild Rice Soup
Prep time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 2 carrots, chopped; 2 celery stalks, chopped; 1 small onion, chopped; Coarse salt and ground pepper; 1 can (14.5 ounces) reduced-sodium chicken broth; 2 boneless, skinless chicken thighs (about 8 ounces total); 1/3 cup wild-rice blend (seasoning packet discarded)

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Prep Time: 25 minutes

Total: 35 minutes

Author : Martha Stewart

Ingredients

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1 tablespoon olive oil2 carrots, chopped2 celery stalks, chopped1 small onion, choppedCoarse salt and ground pepper1 can (14.5 ounces) reduced-sodium chicken broth2 boneless, skinless chicken thighs (about 8 ounces total)1/3 cup wild-rice blend (seasoning packet discarded)

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Instructions

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Step 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 to 5 minutes.

Step 2

Add broth, chicken, rice, and 1 1/2 cups water to pan. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is opaque throughout, 6 to 8 minutes. With a slotted spoon, transfer chicken to a cutting board. When cool enough to handle, shred with two forks.

Step 3

Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 minutes. Return chicken to pan; simmer until heated through, about 1 minute. Season with salt and pepper. (To store, place in airtight containers, and refrigerate up to 2 days; reheat over medium, about 10 minutes.)