Wild Rice and Mushroom and Chicken Soup

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

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."


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



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.

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Excellent but really helps to make it 1/2-1 day ahead to let the flavors meld.
sbjonas 3y ago

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