Chicken & Wild Rice Soup

This is one you’re gonna wanna make again and again during the cooler months.

Ingredients

Ingredients:

INSTRUCTIONS:

Preheat the oven to 350F.

Season the chicken breasts with olive oil, salt and pepper. Place the seasoned chicken on a baking sheet lined with foil or parchment paper. Bake the chicken for 20 minutes then chop up into small pieces that will fit on a spoon. Set aside

While the chicken is baking, in a large 10 qt pot on medium heat, add the butter and allow to melt. Once the butter is melted add the diced onion with a little salt and pepper. Once the onion begins to caramelize slightly, add the mushrooms. Once the mushrooms begin to sweat, add the garlic, thyme, rosemary, and bay leaves. Sauté for 1 minute or until fragrant then add the celery, carrots, and potatoes. Cook for a few minutes or until the veggies begin to soften then add the flour and cook for 2 minutes. Now add the chicken stock. 

Bring the soup to a simmer and season with a little more salt and pepper. 

Next add the wild rice and stir into the soup. Let the soup simmer for 30-40 minutes or until the veggies and rice are cooked. 

(NOTE: Make sure to cut the veggies up smaller than normal. This way they will be cooked in the 30-40 minutes with the rice).

Lastly add the cut up chicken to the soup and finish with lemon juice, heavy cream, green onion, and parsley. Let the soup cook for 3 more minutes then season with salt and pepper to taste.

Serve with some crusty bread and…

 

Enjoy!

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