Wild Rice and Mushroom and Chicken Soup

Ready in 45 minutes

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

Top-ranked recipe named "Wild Rice and Mushroom and Chicken Soup"

5 avg, 1 review(s) 100% would make again

Ingredients

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5 1/3 cups fat-free, less-sodium chicken broth; divided
1 package (2.75 oz) quick-cooking wild rice; (such as Gourmet House)
1 tablespoon olive oil
1/2 cup onion; chopped
1/2 cup red bell pepper; chopped
1/3 cup carrots; matchstick-cut
1 teaspoon garlic; minced
1/2 teaspoon dried thyme
1 teaspoon butter
4-6 ounce exotic mushroom blend; sliced (such as shiitake, cremini, and oyster)
2 cups cooked chicken breast; shredded
1/8 teaspoon salt
1/8 teaspoon black pepper

Original recipe makes 4 Servings

Servings  

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.

Credits

Added on Award Medal
Verified by SunnyJF
Calories Per Serving: 636 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Excellent but really helps to make it 1/2-1 day ahead to let the flavors meld.
sbjonas 1 year ago
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