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.
- Total Time:
- Servings: 2
Source: Everyday Food, January/February 2008
- 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)
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 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.
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.)