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Chicken Wild Rice And Mushroom Soup Recipe

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Chicken, Wild Rice, and Mushroom Soup Paula Deen Magazine
Chicken, Wild Rice, and Mushroom Soup Paula Deen Magazine from www.pauladeenmagazine.com

Description

This chicken wild rice and mushroom soup recipe is a comforting and hearty meal that is perfect for cold winter days. It is a creamy and flavorful soup that is filled with tender chicken, nutty wild rice, and earthy mushrooms.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 15 minutes.

Ingredients

  • 1 cup uncooked wild rice
  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 8 oz sliced mushrooms
  • 1/2 cup all-purpose flour
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream

Equipment

  • Dutch oven or large pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon
  • Whisk

Method

  1. Cook the wild rice according to package instructions.
  2. In a Dutch oven or large pot, heat the olive oil over medium-high heat.
  3. Add the chicken and cook until browned, about 5-7 minutes. Remove from the pot and set aside.
  4. Add the onion and garlic to the pot and sauté until softened, about 3-5 minutes.
  5. Add the mushrooms and sauté until they release their liquid and are tender, about 5-7 minutes.
  6. Sprinkle the flour over the vegetables and stir to combine.
  7. Gradually add the chicken broth, whisking constantly to prevent lumps from forming.
  8. Add the thyme, salt, and black pepper.
  9. Add the cooked chicken and wild rice to the pot and bring the soup to a simmer.
  10. Cover and simmer for 30 minutes.
  11. Stir in the heavy cream and simmer for an additional 5-10 minutes.
  12. Season with additional salt and pepper to taste.

Notes

  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
  • To reheat, simply warm the soup on the stove over low heat until heated through.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 300
  • Total fat: 15g
  • Saturated fat: 7g
  • Cholesterol: 70mg
  • Sodium: 700mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Protein: 18g

Recipe Tips

  • If you don't have wild rice, you can use brown rice instead.
  • You can use any type of mushroom you like in this recipe, such as cremini, shiitake, or oyster mushrooms.
  • If you prefer a thicker soup, you can use more flour or less broth.
  • For a lower-fat version, you can use half-and-half or whole milk instead of heavy cream.

Enjoy this delicious and satisfying chicken wild rice and mushroom soup recipe on a cold winter day!


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