• Ingredients
  • 1 tablespoon olive oil
  • 1 lemon cut into thing slices
  • 1-1 1/2 cups chopped broccoli florets
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 small yellow onion, chopped
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 2 sprigs fresh thyme
  • 1 small rotisserie chicken, shredded
  • 1 tablespoon garlic powder
  • 1 cup wild-rice blend, minute ready brand
  • Instructions 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 tender, 3 minutes.
  • Add broth, shredded roasted chicken, rice, thyme, garlic powder, and 1 1/2 cups water to pan. Bring to a boil; reduce to a simmer, and cover. Cook 6-8 minutes until vegetables are tender.
  • Toss in the broccoli and lemon slices. Season with salt and pepper to taste. Enjoy!
  • (To store, place in airtight containers, and refrigerate up to 2 days; reheat over medium, about 10 minutes.)