Chicken and Wild Rice Soup

I had no intentions of making soup this past weekend. I have been in the kitchen the past few weekends making batches of soup for the week; nothing is better than soup for work when the weather is cold. Since we are celebrating Thanksgiving this week my work week will be short and I thought I wouldn't bother putting the effort into making soup.

But then the bitter cold hit last weekend and I knew that a hot bowl of soup would be a good thing. So I found myself back in the kitchen on Sunday making this chicken and wild rice soup. Mike loves the flavor of wild rice and chicken, so I thought I would surprise him.

I have been making some simple soups of late and found that we have been enjoying them very much. This one follows with that same simple rule, but it was very comforting and has a great flavor.

Also wanted wish all the bloggers in the States a Happy Thanksgiving Day! I hope you have a wonderful and safe day!!

Chicken and Wild Rice Soup
32 ounces of chicken broth low sodium (I buy it in a box or you can make your own)
1 cup cooked chicken breast, cut into small bite size pieces
1 stalk celery, chopped
1 cup potato, cut into cubes
1 medium onion, chopped
1/2 cup carrot slices
2 tablespoons olive oil
1 cup long grain rice, cooked
1/2 wild rice cooked
1 bay leaf
Salt and pepper to taste
Directions:
1. Cook the long grain rice and wild rice in separate saucepans according to the directions on the bag. If you don't end up with exactly 1 cup of long grain rice and 1/2 cup wild rice - a little more or less should not hurt the end result.
2. While the rice is cooking add 2 tablespoons of olive oil to a Dutch oven; heat over medium heat. To this add the celery, potatoes, onions and carrots sauté for about 10 minutes or until vegetables are starting to get tender.
3. Once the vegetables are done sautéing add the chicken broth, cooked rice, bay leaf, and salt and pepper to taste. Bring to a boil, once it is boiling turn heat down to medium low and continue to cook until the vegetables are tender about 30 minutes.

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