CHICKEN/TURKEY VEGETABLE WILD RICE SOUP

When I have leftover chicken or turkey, one recipe I consider making is soup.  After two meals of leftover chicken or turkey, I am looking to use the leftovers in another way.  You can use a variety of vegetables in this soup and I had some bok choy in the vegetable crisper in the fridge so I thought that adding it to the soup would be a good addition.   I also usually have a big bag of mixed vegetables in the freezer that I buy from Costco which gets used in a variety of ways including soup.  Lastly, wild rice is a great to this soup.

INGREDIENTS:
2 tbsp oil
1 large onion, chopped
2 cloves of garlic, minced
3 stalks of celery, diced
3 medium sized carrots, thinly sliced
2 cups of mixed vegetables - broccoli, cauliflower, green beans
several stalks of bok choy (optional)
1/2 cup uncooked wild rice
8 to 10 cups of water
4 tsp chicken bouillon powder
8 ounces cooked chicken or turkey, cut into small pieces
1/2 tsp dried dill
1/2 tsp dried basil
salt and pepper to taste

DIRECTIONS:
In a large soup pot, heat the oil on medium heat and saute the onions and garlic for about four minutes.  Add the celery and carrots and continuing to saute on medium low heat for another 4 minutes.  Add all of the remaining ingredients except the bok choy and bring to a boil.  Once the soup starts to boil, reduce the heat to a simmer for about 30 minutes.  Add the bok choy and continue to cook for another 30 minutes.  Adjust seasonings.  Makes a large pot of soup.