Chicken and Wild Rice Soup (Print Version)
# Ingredients:
01 -
3 cups of cooked wild rice.
02 -
1 medium onion, chopped into small bits.
03 -
1 teaspoon of sea salt.
04 -
1/4 teaspoon of ground black pepper.
05 -
1 pound of chicken breasts, no skin or bones.
06 -
16 ounces of a mix of baby portabella and shiitake mushrooms, sliced thin.
07 -
2 teaspoons dried oregano.
08 -
2 tablespoons of unsalted butter.
09 -
1 teaspoon ground rosemary.
10 -
1 teaspoon dried thyme.
11 -
3 cups of chicken broth.
12 -
2 cloves of garlic, finely chopped.
13 -
2 tablespoons of regular flour.
14 -
1 cup of heavy whipping cream.
# Instructions:
01 -
In a Dutch oven, heat butter and cook garlic, onions, and mushrooms with some black pepper and salt until the onions turn soft—about 5 to 7 minutes.
02 -
Sprinkle flour into the mixture and stir. Slowly pour in the chicken broth while whisking. Toss in chicken along with the herbs, then let it come to a light boil.
03 -
Leave on low heat for about 20 minutes, making sure the chicken hits an internal temp of at least 165°F.
04 -
Pull chicken out, shred it up, and toss it back in with the rice and cream. Give everything a good stir before serving.
# Notes:
01 -
You can make your rice in advance for convenience.
02 -
Store-bought pre-cooked rice works too.
03 -
Use a 3:1 water-to-rice ratio for cooking.