Chicken and Wild Rice Soup
2 Tbsp olive oil
1 onion, coarsely chopped
Coarse salt and freshly ground black pepper
32-oz low-sodium chicken broth
2/3 cup wild-rice blend
4 boneless, skinless chicken thighs (about 8 oz), or 8 oz boneless skinless chicken breast
4 carrots, coarsely chopped
4 celery stalks, coarsely chopped
1. Heat oil over medium heat in a large pot, preferably a dutch oven. Add onion, season with salt and pepper, and cook for about 3-5 minutes, until onion starts to soften, stirring occasionally. Add chicken broth, rice, and water, and bring to a boil. Reduce to a simmer, cover, and cook for 35 minutes.
2. Add chicken, carrots, and celery. Return soup to a boil, and then reduce to a simmer. Cook for about 15 minutes, uncovered, until the chicken is cooked through and the vegetables are tender. Remove the chicken, and shred.
3. Return the shredded chicken to the pot, and season soup to taste with salt and pepper.
Source: Fresh Flavor Fast