• prep: 25 min
• cook: 0 hr
• total: 25 min

servings:

The old-fashioned version of this soup takes hours to prepare. Here, we've cut down the cooking time by using canned broth and boneless, skinless chicken thighs.

• 1 tablespoon olive oil
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 small onion, chopped
• Coarse salt and ground pepper
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 2 boneless, skinless chicken thighs (about 8 ounces total)
• 1/3 cup wild-rice blend (seasoning packet discarded)

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