Chicken with White and Wild Rice Soup

From Rachael Ray: 365 No Repeats

1 5.5-7oz pkg white and wild rice blend, chicken or herb flavor
2 Tbsp extra-virgin olive oil (EVOO)
1 large yellow onion, chopped
3 garlic cloves, chopped
2 medium carrots, peeled and thinly sliced
2 celery ribs, thinly sliced
1 bay leaf
1 Tbsp fresh thyme leaves, chopped
salt and fresh ground black pepper
1 quart chicken stock or broth
2 pounds chicken tenders, cut into bite-size pieces
1/2 C fresh flat-leaf parsley leaves, chopped
1/4 C fresh dill, chopped
juice of 1 lemon
hot sauce

Cook the rice according to package directions.

Preheat a large soup pot over medium-high heat with the EVOO. Add the onions, garlic, carrots, celery, bay leaf, and thyme, season with salt and pepper, and cook, stirring frequently, for 5 minutes. Add the stock, bring up to a simmer, and cook for 5 minutes. Add the chicken and continue to cook for 10 minutes. Add the parsley, dill, the lemon juice, and hot sauce to taste. Remove the bay leaf.

Divide the cooked rice among 4 serving bowls; ladle the soup over the rice, making sure to distribute the chicken and veggies evenly among the bowls.