This soup was even better than the the other Chicken Wild Rice Soup. I am not sure if it is because of the difference in chicken broth or the difference in vegetables. This one was very good served with some rice crackers and good as leftovers as well.
2 tablespoons olive oil
2 onions, chopped
3 cups celery, chopped
3 carrots, sliced
2 pounds raw chicken breast, cut into small pieces
6 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
2 32oz. cartons of chicken broth
2 1/2 cups cooked wild rice
1 cup frozen peas
1 cup zucchini
2 teaspoons sea salt
1/2 teaspoon black pepper
Saute onions in olive oil until translucent.
Add celery and carrots until a noticeably brighter color.
Add chicken, garlic, bay leaves, thyme, and chicken broth; bring to a boil.
Reduce heat and simmer for 1 1/2 to 2 hours.
Gently stir in remaining ingredients; allow to simmer until serving time.