Wild Rice Chicken Soup



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








Recipe credits to www.tasteofhome.com



In a large saucepan, sauté 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.