A hearty mix of rice, celery and chicken makes this soup very flavorful. If you haven't cooked wild rice before, I suggest trying it at least once. It has a very distinct flavor and is high in protein and in fiber. It's a little pricey but well worth it. This soup is fairly easy to make too. Throw the ingredients together after the rice is toasted, and you're good to go.
Chicken and Wild Rice Soup
1 cup uncooked long-grain white rice
1/2 cup uncooked wild rice
1 tbsp. canola oil
6 cups low-sodium chicken broth
1/2 tsp. ground thyme
1/4 tsp. red pepper flakes
2 stalks celery, chopped
1 medium onion, chopped
1 lb. boneless, skinless chicken breast, cut into cubes
fresh black pepper
green onion, chopped
Heat oil in large pot over medium heat; stir in white rice and wild rice. Cook for approximately ten minutes until rice is a light golden brown. Add broth, thyme, red pepper, celery, onion, cubed chicken and several turns of fresh black pepper. Set heat to low and cook for approximately 45 minutes or until chicken is fully cooked. (If the mixture starts to boil, it's too hot). Serve with green onions if desired. I also served with a whole-grain toasted baguette.