Chicken and Wild Rice Soup

Name: Chicken and Wild Rice Soup
Prep time: 25 min
Total time: 35 min
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); 0.333 cup wild-rice blend (seasoning packet discarded)

By

Martha Stewart Editors

Updated on March 19, 2020

Prep Time:

25 mins

Total Time:

35 mins

Servings:

2

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 for an easy, family-friendly soup perfect for lunch or dinner.

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)

Directions

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.)

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.