CHICKEN AND WILD RICE SOUP WITH ASPARAGUS AND PEAS

2 tbsp extra-virgin olive oil, divided

1 1/4 lb bone-in chicken thighs, skin removed

7 garlic cloves, divided

6 cups unsalted chicken broth

1 medium leek, white and pale green parts only, sliced

1 large carrot, halved lengthwise and sliced 1/4-inch thick

1/2 cup wild rice

1 1/4 tsp kosher salt

3/4 tsp freshly ground black pepper

8-oz asparagus, trimmed and cut into 1-inch pieces

1 1/2 cups peas, fresh or frozen (thaw if frozen)

1 tbsp chopped fresh parsley

1 tsp chopped fresh chives

1 tbsp lemon juice

8 1/2-inch-thick slices whole-wheat baguette, toasted

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add chicken and cook, turning once, until deep golden brown (about 5 minutes). Transfer to a 5 to 6-quart slow cooker.

Finely chop 6 of the garlic cloves and add to the cooker along with the broth, leek, carrot, rice, salt and pepper. Cover and cook 3 hours on high or 6 hours on low until the chicken is cook through and the rice is tender.

Transfer chicken to a cutting board and shred into bite-size pieces; discard bones.

Add the asparagus and peas to the cooker and cook on high, uncovered, until the veggies are tender 15-20 minutes. Stir in the chicken, parsley, chives and lemon juice.

Halve the remaining garlic clove and rub cut sides over both sides of the toast. Drizzle with the remaining tablespoon of olive oil. Serve with the soup.

Yield: 8 servings

My version of an old Living Well recipe.

This is their photo.