Chicken and Wild Rice Soup

I made this soup while Ben and I had some visitors in town. It turned out great, however, I added way too much rice so I ended up having to add more broth making the pot of soup HUGE! So even though the amount of rice sounds small it will end up being plenty. Don't double the amount like I did!

Ingredients:

Serves 4 (generous amounts)

• EVOO
• 4 carrots chopped
• 4 celery stalks chopped
• 1 small onion chopped
• coarse S&P
• 4 cups chicken broth
• 2 cups water
• 1 zucchini chopped
• 2 cups frozen peas
• 2 boneless skinless chicken breasts (cooked)
• 2/3 cup wild-rice

Directions:

1. Ahead of time I put some EVOO and seasoned chicken in a skillet and cooked until no longer pink. Chop the chicken in small bit size chunks.
2. In a large saucepan, heat oil over medium high heat. Add carrots, celery, and onion; season with S&P. Cook, stirring occasionally, until vegetables are crisp-tender, 3-5 minutes.
3. Add broth, chicken, rice, and 2 cups water to pan. Bring to a boil; reduce to a simmer, and cover. Cook for 10 minutes add zucchini and peas, cover and cook for another 10 minutes. (Or until rice is tender.) Season with S&P to taste, serve with bread and a salad.