2/3 cup uncooked long grain and wild rice blend
1/2 cup chopped carrots, plus a bit of olive oil for sautéing
1/2 cup chopped celery
28 ounces low-sodium chicken broth
10 ounces cooked shredded chicken (canned chicken works, too)
Salt and pepper, plus other desired seasonings
Cook the wild rice according to package instructions.
Meanwhile, in a large pot or Dutch oven, add carrots and celery, plus a splash of olive oil. Let the vegetables soften on low heat, about 5 minutes. Then, add chicken broth and shredded chicken, and season as desired (salt and black pepper, plus any additional seasonings you’d like). Let the soup simmer while the rice continues to cook, about 20 minutes. Then, add rice to the broth, and simmer an additional 5 minutes before serving.