Sometimes you get tired of egg noodles in your soup and you just need variety. Rice soups are a good option and always an Asian food staple. This Chicken & Wild Rice soup is a variation on a soup I grew up on. My mom used to make chicken and rice soup when we were sick and I've updated her recipe to make it easier and a little more modern by adding wild rice.

• 42 oz. chicken broth
• 1 cup water
• 1 cup sliced carrots
• 1 cup thinly sliced mushrooms
• 1 cup sliced cabbage
• 1/2 cup sliced onions
• 2 tbsp minced garlic
• 4 boneless, skinless chicken thighs
• 2 boxes of long grain wild rice with herbs
• 1 cup long grain white rice (optional, add if you'd like extra rice!)

1. Bring broth and water to a boil.
2. Add chicken thighs, garlic, onions, and carrots. Cover and simmer for 20 minutes.
3. Add wild rice mix, its seasoning packet, and white rice (if using). Simmer on medium-low for 20 minutes.
4. While the rice cooks, remove chicken, shred chicken, and return to pot.
5. Add vegetables and cook until tender.

I use a vegetable peeler to make really really thin slices of mushrooms.