Chicken Soup with Wild Rice

• 2 quarts chicken broth
• 4 large carrots, peeled and sliced
• 1 celery stalk, chopped
• 1 yellow onion, chopped
• 1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 cups cooked wild rice
• 1/4 cup chopped flat-leaf parsley
• 1 teaspoon chopped fresh dill

Directions

1. In a large pot, bring chicken broth to a boil. Add carrots, celery, onion, parsnip, chicken, salt and pepper.
2. Turn heat down to low, cover and simmer for 15 minutes. Vegetables should be tender but not mushy.
3. Add the cooked rice, parsley and dill and continue cooking another minute or two until rice is heated through. Taste seasonings and adjust if necessary.