Sorry I left ya hanging last week with no Main Dish!!
I was with my sweet husband in beautiful St. Augustine, Fl celebrating 10 years of marriage. *sigh* It was one of the best trips ever. We had a great time just doing whatever we wanted to do when we wanted to do it. We did NOT want to come back to reality!!
We actually took some of today’s MD to enjoy our first night away. After a day of traveling, it was so nice to have something homemade rather than fast food.
So let’s get down to business. Grab some olive oil, an onion, carrots and celery.Dice everything up really nicely and saute’ in a touch of olive oil.Then add in some chicken broth, a package of wild rice, and some chicken thighs. I used skinless (but they were still on the bone). Use whatever you can find. I do like the dark meat here….it adds a nice flavor.Bring all of this goodness to a boil, reduce heat to a simmer and cover. Let it works it’s magic until the chicken is cooked through. About 20 minutes or so.
When the chicken is done, remove it from the pot and shred taking it off the bone. Once shredded, put it back in the pot. Make sure you season everything with salt and pepper as you cook!!
Chicken and Wild Rice Soup
adapted Everyday Food
4 large carrots, diced
2 large celery stalks, diced
1 small onion, diced
1 box (32 oz) chicken broth
6 skinless chicken thighs
1 package (4.5 oz) wild rice with seasoning
In a large soup pot, sauté’ carrots, celery and onion. Season with salt and pepper. Add broth, chicken and rice to pan. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is cooked through. About 20 minutes or so. Remove cooked chicken from pan and shred. Once shredded, return chicken to pan. Check seasoning and serve.
This post linked HERE!