Chicken and Wild-Rice Soup

1. 1

   In a large pot, heat oil over medium.

2. 2

   Add onion, and season with salt and pepper.

3. 3

   Cook, stirring occasionally, until beginning to soften, 3 to 5 minutes.

4. 4

   Add chicken broth, rice, and the water.

5. 5

   Bring to a boil; reduce to a simmer.

6. 6

   Cover and cook 35 minutes.

7. 7

   Add chicken, carrots, and celery.

8. 8

   Return to a boil; reduce heat to a simmer.

9. 9

   Cook (uncovered) until vegetables are tender and chicken is opaque throughout, about 15 minutes.

10. 10

    With a slotted spoon, transfer chicken to a cutting board.

11. 11

    Shred with two forks.

12. 12

    Return chicken to pot; season soup with salt and pepper.

13. 13

    At this point, soup can be refrigerated up to 2 days in an airtight container; let cool completely before storing.

14. 14

    Reheat gently before serving.

15. 15

    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.

16. 16

    You can substitute a blend in any recipe that calls for wild rice.

* Per serving · 4 servings · Values may vary.

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