Chicken and Wild Rice Soup

I bet that chicken soup is a comfort food for a huge number of people out there, and rightfully so in my opinion.  It's something many of us associate with childhood, and our mothers. It's something I crave in the winter, and especially when I'm under the weather. I made this soup a few weeks ago when I was nursing a seemingly never-ending cold. One that seems to have finally gone away- I'd like to attribute that to this soup! This is my favorite quick and easy version of chicken soup. It is from the wonderful cookbook Fresh Flavor Fast, which comes from the people over at Everyday Food, one of my most favorite cooking magazines that unfortunately is no longer a standalone magazine. That magazine, this cookbook, and the other two in this series- Great Food Fast and Everyday Food: Light, I seem to turn to again and again for reliable and delicious weeknight meals. This soup comes together relatively quickly, uses some shortcuts such as store-bought chicken broth, but cooks in such a way that imparts it with so much flavor. Sauteing the onions and poaching the chicken in the chicken broth really work to make this soup so flavorful.

Chicken and Wild Rice Soup

Serves 4

Ingredients:

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

Directions:

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