1 tablespoon olive oil
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
kosher salt and ground pepper
16 ounces chicken broth
2 boneless, skinless chicken breasts
1/3 cup wild rice

In 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 (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 (8 minutes). With a slotted spoon,
transfer chicken to cutting board. When cool enough to handle, shred with
two forks. Continue to cook soup, uncovered, until rice is tender (8
minutes). Return chicken to pan and simmer until heated through. Season
with salt and pepper.