In this homemade version of the popular store-bought soup, chicken thighs and a wild-rice blend combine for a rich and nourishing dish.
Recipe information
Yield
serves 4 as a main course
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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
Step 4
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.
