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Marathon Mommy: Chicken Soup Recipe
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Ingredients
2
tablespoons
olive oil
1
red onion
chopped
2
carrots
sliced
1
stalk celery
sliced
3
cloves
garlic
chopped
6
skinless chicken thighs
6
cups
low-fat chicken broth
1
cup
wild rice mix
1
teaspoon
sea salt
1
teaspoon
pepper
Instructions
Heat olive oil over medium heat in a
Dutch oven like this one
(I received it as a wedding gift almost 10 years ago and love it).
Add onion, carrots, and celery. (No one in my family eats cooked celery, so I left this out.)
Cook for 2 minutes, stirring frequently.
Add garlic and cook for 1 minute.
Add chicken thighs and brown skin slightly, about 3 minutes.
Add chicken broth and rice. Cover and cook for 45 minutes or until rice is tender.
When cool enough to touch, remove chicken and shred it.
Add chicken back to the soup mixture and heat thoroughly.
Season to taste with sea salt and pepper.