Chicken And Wild Rice Soup - Progresso Rip-Off

• 2 tablespoons extra virgin olive oil
• 10 ounces chicken, cut in bite-sized pieces
• 1/2 medium onion, diced
• 2 medium carrots, sliced
• 1 stalk celery, diced
• 3 garlic cloves, minced
• 1/2 cup diced tomatoes with juice
• 2 cups chicken stock
• 2 cups water
• 2 teaspoons dried basil
• 2 teaspoons dried thyme
• 2 teaspoons dried parsley
• 1 teaspoon dried oregano
• freshly ground black pepper
• 1 1/2 cups cooked wild rice
• 1/2 cup cooked long-grain brown rice

1. In a large soup pot, heat the oil over medium-high heat. Add the chicken and cook, stirring occasionally, until it is opaque on all sides and beginning to brown.
2. Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the vegetables begin to soften. (Mine gave off a lot of liquid during this step.).
3. Add the tomatoes with juice, stock, water, basil, thyme, parsley, and oregano. Season to taste with black pepper. If your stock is unsalted, you might want to throw in some salt to taste, too. Bring to a boil, then lower the heat to medium-low and simmer until the vegetables are softened to your liking. (This took about 45 minutes for me.).
4. When the veggies are soft enough, add both kinds of rice and simmer for about 5 minutes more. Taste, adjust the seasoning, and serve.

extra virgin olive oil, chicken, onion, carrots, celery, garlic, tomatoes, chicken stock, water, basil, thyme, parsley, oregano, freshly ground black pepper, rice, brown rice

Taken from www.food.com/recipe/chicken-and-wild-rice-soup-progresso-rip-off-443009 (may not work)