Ingredients

• 1/4 cup diced shallots
• 1 tablespoon minced garlic
• 2 large chicken breasts (about 3 cups shredded)
• 1 49-oz. can chicken broth
• 1 cup water
• 1 chicken bouillon cube
• 1 cup wild rice blend (any blend is fine, as long as it contains some wild rice)
• 4-5 sprigs of fresh thyme
• 2 fresh sage leaves
• 1 tablespoon olive oil
• 1 cup sliced carrots (about 2 medium carrots)
• 1 cup sliced celery pieces (about 2 stalks celery)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh parsley

Directions

In a large (about 4-quart) soup pot or Dutch oven, heat oil. Once oil is hot, add shallots and garlic and reduce heat to low-medium. Cook for about 3-4 minutes or until shallots are tender and garlic is beginning to turn a light golden brown (do not overcook garlic).

Add to the soup pot the chicken breasts, chicken broth, water, chicken bouillon, rice, thyme, sage leaves, carrots, celery, salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 50 minutes.

Remove chicken breasts from soup (allowing to cool enough to handle if you prefer) and place on a cutting board. Shred or cut chicken into bite-size pieces, then return to soup. Stir chopped parsley into soup and cook for about 2 more minutes. Serve.