WILD RICE CHICKEN SOUP

Wild Rice Chicken Soup image

This hearty soup from our Test Kitchen is chock-full of tender thigh meat and veggies, pleasantly seasoned with savory and garlic.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 10

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Ingredients

1/4 cup each chopped carrot, celery, green pepper and onion
1/4 cup chopped peeled parsnip
2 teaspoons canola oil
2 cans (14-1/2 ounces each) chicken broth
3/4 pound bone-in chicken thighs, skin removed
1/2 teaspoon dried savory
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup cooked long grain and wild rice

Steps:

In a large saucepan, saute the carrot, celery, green pepper, onion and parsnip in oil for 3 minutes or until crisp-tender. Add the broth, chicken, savory, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken is no longer pink., Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones. Add chicken and rice to soup; heat through.

Nutrition Facts : Calories 213 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 983mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.

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