"What a great soup!! I love chicken and wild rice soup. I have a great recipe that I like, and that is the first thing I would try with chicken stock."
In a large saucepan or Dutch oven, heat olive oil over medium-high heat. Add carrots, celery, onion, salt and pepper, and sauté until slightly softened and onions begin to look transparent.
Add broth, rice, chicken, bay leaf, dried thyme. Stir and bring to a simmer. Reduce heat to low and simmer for at least 20 minutes or until rice is tender.