Chicken and Wild Rice Soup

Ingredients:

2 chicken breasts
5-6 small/medium carrots, chopped
3 celery stalks, chopped
1/2 large onion, diced
8 mushrooms, sliced
1 (32oz) box of chicken stock
8 cups of water
1/2-1 tsp minced garlic
1/2 cup wild rice
1 tsp salt (more or less to your liking)
1/2 tsp black pepper (more or less to your liking)

In a large pot, add water and chicken, and bring to a boil.  Boil the chicken until fully cooked, about 20-30 mins.  Heat a sautee pan on medium (spray pan, or you can use a little oil), add the carrots, celery, and onions.  Cook only until the onion is transparent (do not allow to carmelize).  Remove from heat and set aside.



Once, the chicken is fully cooked, remove from the pot and cut up in to chunks.                              

Finally, add to your pot (the pot should still have the juices/broth from the boiled chicken) the box of stock.  Add the chicken, veggies, garlic, salt, pepper, and wild rice.  Bring to a boil.   Cover, reduce heat to low, and simmer for 55 mins (look on the package of the rice to see how long it needs to be cooked, this will determine the total ramaining cooking time).

**Growing up, we always added dill to my mom's chicken soup, and I have now passed it down to my family, and my kids love it. Don't knock it, until you try it ;)**