Chicken Wild Rice Soup (Print Version)
# Ingredients:
01 -
2 tbsp butter, unsalted.
02 -
1 pound chicken breasts, no skin or bones.
03 -
3 cups ready-to-eat wild rice.
04 -
16 oz of sliced baby portabella and shiitake mushrooms.
05 -
1 medium-sized onion, chopped.
06 -
2 minced garlic cloves.
07 -
1 cup of creamy heavy cream.
08 -
3 cups chicken broth.
09 -
2 tsp oregano leaves.
10 -
1 tsp rosemary.
11 -
1 tsp dried thyme.
12 -
2 tbsp plain wheat flour.
13 -
1 tsp kosher salt.
14 -
1/4 tsp freshly ground black pepper.
# Instructions:
01 -
Pop butter in your Dutch oven. Toss in garlic, onion, and mushrooms along with the salt and pepper. Stir them until the onions turn translucent—about 5 to 7 minutes.
02 -
Add flour and stir it around. Slowly pour in chicken broth while whisking. Drop in the chicken and sprinkle with herbs. Let it heat up to a simmer.
03 -
Simmer everything for 20 minutes, or until the chicken hits 165°F.
04 -
Take chicken out and shred it into pieces, then add it back into the pot. Stir in the wild rice and cream to finish.
# Notes:
01 -
Make rice beforehand if you want.
02 -
Packaged pre-cooked rice works fine too.
03 -
1 cup of raw wild rice needs 3 cups of water.