Marathon Mommy: Chicken Soup Recipe
skinless chicken thighs
low-fat chicken broth
wild rice mix
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.