Chicken Wild Rice Soup (Print Version)
# Ingredients:
01 -
2 tablespoons of butter, unsalted.
02 -
1 pound chicken breasts, skinless and boneless.
03 -
3 cups pre-cooked wild rice.
04 -
1 medium diced onion.
05 -
16 ounces of baby portabella and shiitake mushrooms, sliced.
06 -
1 teaspoon of thyme.
07 -
1 teaspoon kosher salt.
08 -
2 teaspoons of ground oregano.
09 -
1 teaspoon rosemary.
10 -
3 cups of chicken broth.
11 -
2 garlic cloves, finely chopped.
12 -
1 teaspoon of ground black pepper.
13 -
2 tablespoons of regular flour.
14 -
1 cup heavy whipping cream.
# Instructions:
01 -
Start by melting the butter in a Dutch oven. Sauté onion, mushrooms, and garlic with salt and pepper for about 5-7 minutes, until the onions soften.
02 -
Stir in the flour to thicken slightly, then slowly pour in the broth while whisking. Add chicken and the herbs, then bring everything to a gentle simmer.
03 -
Let the mixture cook for about 20 minutes, or until the chicken reaches an internal temperature of 165°F.
04 -
Take the chicken out, shred it up, then pop it back into the pot along with cream and the cooked wild rice.
# Notes:
01 -
Rice can be prepped earlier.
02 -
It's fine to use ready-made rice.
03 -
Cooking rice? Use 1 cup of rice to 3 cups of water.