Ingredients

4 servings

　　1 5.5- to 7-ounce package white and wild rice blend, such as Near East brand, either chicken or herb flavor

　　2 tablespoons extra-virgin olive oil (EVOO) (eyeball it)

　　1 large yellow onion, chopped

　　3 garlic cloves, chopped

　　2 medium carrots, peeled and thinly sliced

　　2 celery ribs, thinly sliced

　　1 bay leaf

　　1 tablespoon fresh thyme leaves, chopped

　　Salt and freshly ground black pepper

　　1 quart chicken stock or broth

　　2 pounds chicken tenders, cut into bite-size pieces

　　1/2 cup fresh flat-leaf parsley leaves (a few handfuls), chopped

　　1/4 cup fresh dill (a generous handful), chopped

　　Juice of 1 lemon

　　Hot sauce, such as Tabasco

　　

Step 1

Cook the rice according to the package directions.

　　

Step 2

Preheat a large soup pot over medium-high heat with the EVOO. Add the onions, garlic, carrots, celery, bay leaf, and thyme, season with salt and pepper, and cook, stirring frequently, for 5 minutes. Add the chicken stock, bring up to a simmer, and cook for 5 minutes. Add the chicken and continue to cook for 10 minutes. Add the parsley, dill, the lemon juice, and hot sauce to taste. Remove the bay leaf.

　　

Step 3

Divide the cooked white and wild rice among 4 serving bowls; ladle the soup over the rice, making sure to distribute the chicken and veggies evenly among the bowls.

　　Rachael Ray 365: No Repeats