Updated: Mar 31
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.)