CHICKEN AND WILD-RICE SOUP

Chicken and Wild-Rice Soup image

Yield serves 4 as a main course

Number Of Ingredients 9

2 tablespoons olive oil
1 onion, coarsely chopped
Coarse salt and freshly ground pepper
2 cans (14 1/2 ounces each) low-sodium chicken broth
2/3 cup wild-rice blend
2 1/2 cups water
4 boneless, skinless chicken thighs (about 8 ounces)
4 carrots, coarsely chopped
4 celery stalks, coarsely chopped

Steps:

In a large pot, heat oil over medium. Add onion, and season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 3 to 5 minutes. Add chicken broth, rice, and the water. Bring to a boil; reduce to a simmer. Cover and cook 35 minutes.
Add chicken, carrots, and celery. Return to a boil; reduce heat to a simmer. Cook (uncovered) until vegetables are tender and chicken is opaque throughout, about 15 minutes. With a slotted spoon, transfer chicken to a cutting board. Shred with two forks.
Return chicken to pot; season soup with salt and pepper. At this point, soup can be refrigerated up to 2 days in an airtight container; let cool completely before storing. Reheat gently before serving.
Rice Blends
Wild-rice blends, which often combine wild rice with white, brown, basmati, and other types of rice, tend to have a more complex flavor and texture than any one variety. You can substitute a blend in any recipe that calls for wild rice.