Here’s a recipe for Creamy Mushroom Chicken and Wild Rice Soup:
Ingredients:
- 1 lb (450g) chicken breasts (boneless, skinless)
- 1 cup wild rice (uncooked)
- 8 oz (225g) mushrooms (sliced)
- 1 onion (diced)
- 3 cloves garlic (minced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 6 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper (to taste)
- Fresh parsley (chopped, for garnish)
Instructions:
- Cook the Chicken:
- In a large pot, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the pot.
- Cook the chicken until browned on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set it aside.
- Sauté Vegetables:
- In the same pot, add the butter and let it melt. Add the diced onions, carrots, and celery.
- Sauté for about 5-7 minutes, until the vegetables are softened. Add the garlic and cook for an additional minute until fragrant.
- Cook the Mushrooms:
- Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Add the Wild Rice and Broth:
- Stir in the wild rice, dried thyme, and dried rosemary. Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cover the pot. Cook for about 45 minutes, or until the wild rice is tender.
- Shred the Chicken:
- While the soup is simmering, shred the cooked chicken breasts using two forks.
- Thicken the Soup:
- In a small bowl, whisk together the flour and heavy cream until smooth.
- Stir the cream mixture into the soup, and continue to simmer for another 5-10 minutes, until the soup thickens.
- Combine and Serve:
- Add the shredded chicken back into the soup and stir to combine. Taste and adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve hot.
Enjoy your comforting and hearty Creamy Mushroom Chicken and Wild Rice Soup!
