Chicken and Wild Rice Soup

Tender chicken thighs and a wild rice blend make quick work of this savory soup.



Chicken and Wild Rice Soup
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)
  • ⅓ cup wild-rice blend (seasoning packet discarded)
Instructions

    Sauté vegetables:

    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.

    Add chicken and rice to soup and cook:

    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.

    Cool chicken:

    With a slotted spoon, transfer chicken to a cutting board to cool.

    Shred chicken:

    When cool enough to handle, shred chicken with two forks or use a knife to cut into bite-size pieces.

    Finish cooking soup:

    Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 minutes.

    Heat chicken in soup and serve:

    Return chicken to pan; simmer until heated through, about 1 minute. Season with salt and pepper.

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