Chicken and Wild-Rice Soup

• 2 tablespoons olive oil
• 1 onion, coarsely chopped
• Coarse salt and freshly ground pepper
• 2 cans (14 1/2 ounces each) low-sodium chicken broth
• 2/3 cup wild-rice blend
• 2 1/2 cups water
• 4 boneless, skinless chicken thighs (about 8 ounces)
• 4 carrots, coarsely chopped
• 4 celery stalks, coarsely chopped

1. In a large pot, heat oil over medium.
2. Add onion, and season with salt and pepper.
3. Cook, stirring occasionally, until beginning to soften, 3 to 5 minutes.
4. Add chicken broth, rice, and the water.
5. Bring to a boil; reduce to a simmer.
6. Cover and cook 35 minutes.
7. Add chicken, carrots, and celery.
8. Return to a boil; reduce heat to a simmer.
9. Cook (uncovered) until vegetables are tender and chicken is opaque throughout, about 15 minutes.
10. With a slotted spoon, transfer chicken to a cutting board.
11. Shred with two forks.
12. Return chicken to pot; season soup with salt and pepper.
13. At this point, soup can be refrigerated up to 2 days in an airtight container; let cool completely before storing.
14. Reheat gently before serving.
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. You can substitute a blend in any recipe that calls for wild rice.

olive oil, onion, salt, chicken broth, wildrice blend, water, chicken, carrots, celery stalks

Taken from www.epicurious.com/recipes/food/views/chicken-and-wild-rice-soup-387919 (may not work)