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Chicken Wild Rice and Mushroom Soup
This hearty soup is perfect on a cold winter's day. It can be made dairy free by just omitting the sour cream. It still is delicious. Serve with some warm, crusty bread and you will be in heaven! Be sure to wash all of your fresh ingredients. Ingredients 1 lb. chicken breast or chicken thighs, cut into bite size pieces 1 cup dry wild rice blend 2 cups baby bella mushrooms, stems removed and sliced 3 medium carrots, skinned and sliced 3 stalks celery, sliced 2 cups fresh spinach, chopped 2 large cloves of garlic, chopped fine 2 whole shallots, peeled and chopped 4-6 cups chicken broth 1/4 cup full fat sour cream 2 teaspoons dried thyme 1 teaspoon dried sage 2 tablespoons chopped parsley 2 tablespoons olive oil plus more for sauteing mushrooms Salt and pepper to taste |
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Directions
1. Saute mushrooms in a tablespoon of olive oil until most of the liquid has evaporated. Lightly salt. Set aside.
2. Prepare wild rice blend according to package. Since the rice absorbs so much water, I prefer to make the rice separately. Then add it to the soup. Set aside and keep covered.
3. Saute the chicken in two tablespoons of olive oil until almost cooked through. Add the garlic, shallot, carrots, celery, thyme, and sage. Saute for a couple more minutes.
4. Add 4 cups of the chicken broth and bring to a slight boil. Cover with a lid and cook at a simmer for 20 minutes or until the carrots are cooked through.
5. Add sauteed mushrooms, fresh spinach, and rice. Cook for a couple more minutes until the spinach is wilted. Add more chicken broth if needed.
6. Add the sour cream and stir to combine.
7. Add salt and pepper to taste. Garnish each soup bowl with fresh parsley.
Notes
1, I have only made this with chicken thighs. The thighs are more tender and flavorful than chicken breast. This will work just as well with chicken breast. It is just a matter of preference.
2. You can use an assortment of mushrooms if you like.
3. You can use fresh herbs instead of dry herbs. Use 1 tablespoon of chopped fresh sage and 2 tablespoons of fresh thyme chopped.
1. Saute mushrooms in a tablespoon of olive oil until most of the liquid has evaporated. Lightly salt. Set aside.
2. Prepare wild rice blend according to package. Since the rice absorbs so much water, I prefer to make the rice separately. Then add it to the soup. Set aside and keep covered.
3. Saute the chicken in two tablespoons of olive oil until almost cooked through. Add the garlic, shallot, carrots, celery, thyme, and sage. Saute for a couple more minutes.
4. Add 4 cups of the chicken broth and bring to a slight boil. Cover with a lid and cook at a simmer for 20 minutes or until the carrots are cooked through.
5. Add sauteed mushrooms, fresh spinach, and rice. Cook for a couple more minutes until the spinach is wilted. Add more chicken broth if needed.
6. Add the sour cream and stir to combine.
7. Add salt and pepper to taste. Garnish each soup bowl with fresh parsley.
Notes
1, I have only made this with chicken thighs. The thighs are more tender and flavorful than chicken breast. This will work just as well with chicken breast. It is just a matter of preference.
2. You can use an assortment of mushrooms if you like.
3. You can use fresh herbs instead of dry herbs. Use 1 tablespoon of chopped fresh sage and 2 tablespoons of fresh thyme chopped.