In truth, the soup was delicious and easy to make. I didn't eat it fresh (though I'm sure it would have been delicious at that point), but instead ate it for lunch a couple of days later. It was delicious. I'm curious as to how well it might hold up in the freezer. I'd love to make a big batch and just have it at the ready for whenever I might need it.
Chicken and Wild Rice Soup
From Everyday Food
- 1 T olive oil
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 small onion, chopped
- 1 can (14.5 oz) chicken broth
- 2 boneless, skinless chicken thighs
- 1/3 c wild-rice blend
2. Add broth, chicken, rice, and 1 1/2 c water to pan. Bring to boil; reduce to a simmer, and cover. Cook until chicken in opaque throughout, 6-8 minutes. With a slotted spoon, transfer chicken to a cutting board. When cool enough to handle, shred with two forks.
3. Meanwhile, continue to cook soup, uncovered, until rice is tender, 6-8 minutes. Return chicken to pan; simmer until heated through, about 1 minute. Season with salt and pepper. (To store, place in airtight containers, and refrigerate up to 2 days; reheat over medium, about 10 minutes.)