Chicken and Wild Rice Soup

In a medium saucepan, heat oil over medium-high. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes.

Add broth, chicken, rice, and 1 1/2 cups water to pan. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is opaque throughout, 6 to 8 minutes.

With a slotted spoon, transfer chicken to a cutting board to cool.

When cool enough to handle, shred chicken with two forks or use a knife to cut into bite-size pieces.

Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 minutes.

Return chicken to pan; simmer until heated through, about 1 minute. Season with salt and pepper.