Chicken and Wild Rice Soup
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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)
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.