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Chicken & Root Vegetable Soup with Wild Rice
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped unpeeled carrot
  • 1 cup chopped celery
  • 1 cup diced root vegetables (such as butternut squash, parsnip or celeriac)
  • 3 large cloves garlic, minced
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon dried thyme leaves
  • ¾ teaspoon salt
  • ¾ teaspoon ground pepper
  • 7 cups lower-sodium chicken broth
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces
  • ½ cup wild rice, rinsed
  • ½ cup chopped fresh flat-leaf parsley
  • 1 tablespoon lemon juice
Steps
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