Wild Rice Chicken Soup

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

 

 

 

 

 

 

 

Recipe credits to www.tasteofhome.com

Directions

 

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.