This hearty soup is a perfect offering to ward off the chills of this blustery March weather. It has an ample supply of shredded chicken and a beautiful combination of wild rice, mixed with sauteed carrots, celery and red onions. The perfect finishing touch of sauteed pancetta rounds out the flavor and gives it a little extra flavor boost. It’s really delicious!
Ingredients:
- 2 tbsp olive oil
- 1 small red onion, diced
- 5 small carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, peeled and minced
- salt and pepper to taste
- 1/2 tsp dried thyme
- 4 chicken breasts, cooked and shredded
- 8 cups low sodium chicken broth
- 1 1/2 cups wild rice
- 6 thin slices of pancetta, sauteed and just lightly crisped
Instructions:
- Heat olive oil in a large dutch oven, adding onion, carrots and celery when heat has warmed but is not smoking. Saute the vegetables until soft, then add minced garlic. Stir well and continue sauteing for about 5 minutes.
- Add wild rice, salt, pepper and thyme, and stir until combined. Let saute for about 5 minutes.
- Add chicken stock and bring to a boil over medium heat. Upon boil, lower heat and simmer for about 30 minutes.
- Dice the pancetta, and saute in a small pan, over medium heat until just lightly crisped
- Add cooked shredded chicken and pancetta. Stir to combine. Simmer for another 20 minutes.
Serve and enjoy!