Chicken with White and Wild Rice Soup

• 1 5.5- to 7-ounce package white and wild rice blend, such as Near East brand, either chicken or herb flavor
• 2 tablespoons extra-virgin olive oil (EVOO) (eyeball it)
• 1 large yellow onion, chopped
• 3 garlic cloves, chopped
• 2 medium carrots, peeled and thinly sliced
• 2 celery ribs, thinly sliced
• 1 bay leaf
• 1 tablespoon fresh thyme leaves, chopped
• Salt and freshly ground black pepper
• 1 quart chicken stock or broth
• 2 pounds chicken tenders, cut into bite-size pieces
• 1/2 cup fresh flat-leaf parsley leaves (a few handfuls), chopped
• 1/4 cup fresh dill (a generous handful), chopped
• Juice of 1 lemon
• Hot sauce, such as Tabasco

1. Cook the rice according to the package directions.
2. Preheat a large soup pot over medium-high heat with the EVOO.
3. Add the onions, garlic, carrots, celery, bay leaf, and thyme, season with salt and pepper, and cook, stirring frequently, for 5 minutes.
4. Add the chicken stock, bring up to a simmer, and cook for 5 minutes.
5. Add the chicken and continue to cook for 10 minutes.
6. Add the parsley, dill, the lemon juice, and hot sauce to taste.
7. Remove the bay leaf.
8. Divide the cooked white and wild rice among 4 serving bowls; ladle the soup over the rice, making sure to distribute the chicken and veggies evenly among the bowls.

white, extravirgin olive oil, yellow onion, garlic, carrots, celery, bay leaf, thyme, salt, chicken, chicken tenders, parsley, fresh dill, lemon, sauce

Taken from www.epicurious.com/recipes/food/views/chicken-with-white-and-wild-rice-soup-374393 (may not work)