Kathryn24

This is from Everyday Food but I can't find the link. The orginal recipe serves 2 so I've doubled everything.

Chicken and Wild Rice Soup

2 Tbs olive oil
4 carrots, chopped
4 celery stalks, chopped
1 onion, chopped
coarse sale and ground pepper
2 cans (14.5 oz) reduced-sodium chicken broth
4 boneless, skinless chicken thighs (about one pound)
2/3 cup wile-rice blend (seasoning packet discarded)

In a large saucepan, heat oil over medium-high heat. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occastionally, until vegetables are crip-tender, 3 to 5 minutes.

Add broth, chicken, rice, and 3 cups of 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 enought to handle, shred with two forks.

Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 minutes. Return chicken to pan; simmer until heated through. Season with salt and pepper.