This is a really great chicken soup recipe, and with all the good stuff in it it’s no wonder that it’s known for its cold curing capabilities! I used the bistro blend of wild rice that you can find in bulk at Winco, and I’m not sure why but it lent a slightly sweet flavor to the soup which I really enjoyed. Feel free to give it a boost of heartiness by adding more rice or chicken or veggies – whatever you’re craving! Oh, and this recipe is from Everyday Food again.
Chicken and Wild Rice Soup
1 tablespoon olive oil
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
coarse salt and ground pepper
1 can (14.5 oz) reduced-sodium chicken broth
2 boneless, skinless chicken thighs (I just used chicken breasts)
1/3 cup wild-rice blend (seasoning packed discarded if you’re using a boxed variety)
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.