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Marathon Mommy: Chicken Soup Recipe


  • 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


  • 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.