Chicken Mushroom and Wild Rice Soup
Creamy rich, filling, easy to make, and loaded with chicken, mushrooms, and vegetables.
Servings: 8 servings
Ingredients
- 2 Tbsp Butter or Ghee or olive oil
- 1½ lb Wild Mushroom Mix sliced if too big
- 1 Onion diced
- 3 Garlic Cloves pressed
- 1 Tsp Italian Seasoning
- 1 Large Carrot sliced
- 2 Celery Stalks sliced
- 7 Cups Low Sodium Chicken Broth
- 1 Cup Wild Rice Mix
- 1 lb Boneless Skinless Chicken Breast
- 1 Cup Milk Any works. used 2%
- 1 Cup Grated Parmesan Cheese
- Salt and pepper, to your taste
- Fresh thyme, to garnish
Instructions
- Melt butter or ghee in a large stockpot over medium-high heat (if using oil add oil).
- Add in onions, mushrooms, garlic, and Italian seasoning and sauté for about 5-6 minutes. Stir in carrots, chicken, celery, broth, and rice. Bring to a boil, then lower the heat and cover the pot.
- Simmer until the rice and chicken are cooked through, about 25-30 minutes. Take the chicken out and using 2 forks shred it, then return to the pan. Add in milk, Parmesan cheese, and fresh thyme.
- Season with salt and pepper to your taste and give it a good mix. Let it simmer for another 5 minutes. Then serve and enjoy.
Notes
- Poaching the whole chicken breasts in the broth not only gives the chicken and broth a richer flavor, but it also protects the chicken from overcooking.
- In a pinch, you could use rotisserie chicken.
- Make sure you let your veggies sweat, this draws out their flavors.
- For the best seasoning, make sure to salt at each stage of cooking.
- Portobello mushrooms give this soup an even richer taste.
- Gently simmer your soup after you have added in the liquids. This way all flavors of the ingredients will meld better and the soup will taste better overall.
Nutrition
Calories: 315kcal | Carbohydrates: 28g | Protein: 27g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 349mg | Potassium: 841mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1678IU | Vitamin C: 3mg | Calcium: 202mg | Iron: 2mg