Chicken Soup with Rice / Jill Silverman Hough

Ingredients

• 1 tablespoon olive oil
• 1/2 large onion, cut into 1/4-inch dice
• 1 cup 1/4-inch diced carrot
• 1 cup 1/4-inch diced parsnip
• 1/2 teaspoon curry powder
• 8 cups homemade or reduced-sodium chicken broth
• 3/4 cup uncooked white and wild rice blend (see note)
• 1 1/2 cups cooked shredded chicken
• Coarse kosher salt to taste
• Freshly ground black pepper to taste