Creamy Chicken and Wild Rice Soup (Print Version)
# Ingredients:
01 -
2 tablespoons unsalted butter.
02 -
16 ounces mixed shiitake and baby portabella mushrooms, sliced.
03 -
1 medium onion, diced.
04 -
2 cloves garlic, minced.
05 -
1 teaspoon kosher salt.
06 -
1/4 teaspoon black pepper.
07 -
2 tablespoons all-purpose flour.
08 -
3 cups chicken stock.
09 -
1 pound boneless skinless chicken breasts.
10 -
2 teaspoons oregano.
11 -
1 teaspoon rosemary.
12 -
1 teaspoon thyme.
13 -
1 cup heavy cream.
14 -
3 cups cooked wild rice.
# Instructions:
01 -
Melt butter in Dutch oven, sauté mushrooms, onions, and garlic with salt and pepper until onions are translucent, 5-7 minutes.
02 -
Whisk in flour, then slowly add chicken stock. Add chicken and herbs, bring to simmer.
03 -
Simmer for 20 minutes until chicken reaches 165°F.
04 -
Remove and shred chicken, return to pot with cream and cooked wild rice.
# Notes:
01 -
Can cook rice ahead of time.
02 -
Can use precooked rice.
03 -
Rice ratio: 1 cup uncooked to 3 cups water.