I made this last night - so easy and good! Chicken and wild rice soup from the february Everyday Food mag
I tripled this to have leftovers for lunches and froze some as well. This plus some bread was a yummy dinner!
1 T olive oil
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
salt and pepper
1 can (14.5 oz) chicken broth
2 boneless skinless chicken thighs (approx 8 oz total)
1/3 cup wild rice blend
In a medium saucepan, heat oil over medium high. Add carrots, celery, onion (I also added 1 chopped red pepper, but I also tripled the recipe to have leftovers). Cook stirring occassionally until vegetables are crisp-tender, 3-5 min.Add broth, chicken, rice, and 1.5 cups water. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is opaque throughout, 6 to 8 minutes.
With a slotted spoon, remove chicken and put on a cutting board. When cool enough to handle, shred with two forks.
Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 min. Return chicken to the pan; simmer until reheated through, about 1 min. Season with salt and pepper.
Store in refridgerator in airtight container up to 2 days, reheat over medium about 10 min. Or freeze.It was really yummy :)