Summer Vegetable, Chicken, and Wild Rice Soup

Who says soup is just for the fall and winter months?  Not this cook...

Summer Vegetable, Chicken, and Wild Rice Soup

Ingredients
-1 tablespoon olive oil

-1 yellow onion, chopped

-2 carrots, peeled, halved lengthwise, and thinly sliced crosswise

-1 celery heart, chopped

-3 cloves garlic, chopped

-4 Roma tomatoes, diced

-1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano

-1 teaspoon ground cumin

-1 teaspoon dried parsley

-6 cups chicken stock

-1 bay leaf

-meat from 1 rotisserie chicken, shredded

-1 zucchini, halved lengthwise and thinly sliced crosswise

-1 tablespoon grated lemon zest

-2 tablespoons chopped fresh cilantro (I used cilantro in a tube)

-1/4 teaspoon salt

-1/4 teaspoon freshly ground black pepper

-1 cup (uncooked) wild rice, prepared according to package directions

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and saute until onions are transluscent and vegetables slightly softened, about 4 minutes.

2. Add the garlic and saute for 30 seconds; don't let the garlic brown. Add the tomatoes, oregano, cumin, and parsley and saute until the tomatoes are softened, about 4 minutes.

3. Add the stock, bay leaf, and shredded chicken and bring to a boil, then reduce the heat to medium low and bring to a simmer.

4. Add the zucchini and simmer until the vegetables are tender, about 3 minutes longer. Stir in the lemon zest and cilantro. Season with the salt and pepper. Discard the bay leaf.

5. To serve, place 1/4 cup rice in bowl and cover with ladle of soup. (Rice can also be added directly to soup just before serving)

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