New This Month

Chicken and Wild Rice Soup

The old-fashioned version of this soup takes hours to prepare. Here, we've cut down the cooking time by using canned broth and boneless, skinless chicken thighs.

  • Prep:
  • Total Time:
  • Servings: 2

Source: Everyday Food, January/February 2008

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)
  • 1/3 cup wild-rice blend (seasoning packet discarded)

Directions

  1. 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.

  2. 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. With a slotted spoon, transfer chicken to a cutting board. When cool enough to handle, shred with two forks.

  3. Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 minutes. Return chicken to pan; simmer until heated through, about 1 minute. Season with salt and pepper. (To store, place in airtight containers, and refrigerate up to 2 days; reheat over medium, about 10 minutes.)

Cook's Notes

Packing soup for lunch is a smart choice -- it keeps you satisfied with relatively few calories, especially when the recipe contains lean protein and complex carbs.

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