1/4 cup each chopped carrot, celery, green pepper and onion
1/4 cup chopped peeled parsnip
2 teaspoons canola oil
2 cans (14-1/2 ounces each) chicken broth
3/4 pound bone-in chicken thighs, skin removed
1/2 teaspoon dried savory
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup cooked long grain and wild rice
In a large saucepan, saute the carrot, celery, green pepper, onion and parsnip in oil for 3 minutes or until crisp-tender. Add the broth, chicken, savory, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken is no longer pink.
Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones. Add chicken and rice to soup; heat through.