chicken & rice soup

chicken & rice soup with saltines

serves 4 • prep time: 15 minutes • total time: 1 hour

• 2 tbs. olive oil
• 1 onion, coarsely chopped
• salt & pepper
• 2 cans chicken broth (29 oz. total)
• 2/3 c. wild rice blend
• 2 1/2 cups water
• 2-4 chicken breasts
• 4 carrots, coarsely chopped
• 4 celery stalks, coarsely chopped

1. in a large pot, heat oil over medium. add onion, and season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 3-5 minutes. Add broth, rice, and water. bring to a boil; reduce to a simmer. cover and cook for 35 minutes.

2. add chicken, carrots, and celery. return to a boil; reduce heat to a simmer. cook uncovered until vegetables are tender and chicken is opaque throughout, about 10 minutes. transfer chicken to cutting board and shred with two forks.

3. return chicken to pot; season soup with salt and pepper. serve with fresh parsley and saltines.

from martha stewart kitchens