Recipe information
Yield
4 servings
Ingredients
1 5.5- to 7-ounce package white and wild rice blend, such as Near East brand, either chicken or herb flavor
2 tablespoons extra-virgin olive oil (EVOO) (eyeball it)
1 large yellow onion, chopped
3 garlic cloves, chopped
2 medium carrots, peeled and thinly sliced
2 celery ribs, thinly sliced
1 bay leaf
1 tablespoon fresh thyme leaves, chopped
Salt and freshly ground black pepper
1 quart chicken stock or broth
2 pounds chicken tenders, cut into bite-size pieces
1/2 cup fresh flat-leaf parsley leaves (a few handfuls), chopped
1/4 cup fresh dill (a generous handful), chopped
Juice of 1 lemon
Hot sauce, such as Tabasco
Preparation
Step 1
Cook the rice according to the package directions.
Step 2
Preheat a large soup pot over medium-high heat with the EVOO. Add the onions, garlic, carrots, celery, bay leaf, and thyme, season with salt and pepper, and cook, stirring frequently, for 5 minutes. Add the chicken stock, bring up to a simmer, and cook for 5 minutes. Add the chicken and continue to cook for 10 minutes. Add the parsley, dill, the lemon juice, and hot sauce to taste. Remove the bay leaf.
Step 3
Divide the cooked white and wild rice among 4 serving bowls; ladle the soup over the rice, making sure to distribute the chicken and veggies evenly among the bowls.
