Wild Rice and Mushroom and Chicken Soup
Add sliced whole wheat French bread and mixed salad greens to complete the menu."Excellent but really helps to make it 1/2-1 day ahead to let the flavors meld." - sbjonas
Yield: 4 Servings Ready in 45 minutes
11 people trying soon
Verified by SunnyJF
|5 1/3 cupsfat-free, less-sodium chicken broth; divided|
|1 package (2.75 oz)quick-cooking wild rice; (such as Gourmet House)|
|1 tablespoonolive oil|
|1/2 cuponion; chopped|
|1/2 cupred bell pepper; chopped|
|1/3 cupcarrots; matchstick-cut|
|1 teaspoongarlic; minced|
|1/2 teaspoondried thyme|
|4-6 ounceexotic mushroom blend; sliced (such as shiitake, cremini, and oyster)|
|2 cupscooked chicken breast; shredded|
|1/8 teaspoonblack pepper|
Wild Rice and Mushroom and Chicken Soup Preparation
1. Bring 1 1/3 cups broth to a boil in a medium saucepan; add rice to pan. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Set aside.
2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through thyme) to pan; saute 3 minutes, stirring occasionally. Stir in butter and mushrooms; saute 3 minutes or until lightly browned. Add remaining 4 cups broth, rice, chicken, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Wild Rice and Mushroom and Chicken Soup Reviews
Excellent but really helps to make it 1/2-1 day ahead to let the flavors meld.
1 years, 3 weeks, 6 days, 10 hours, 26 minutes ago