Chicken Wild Rice Soup (Print Version)
# Ingredients:
01 -
1 medium onion, chopped.
02 -
2 teaspoons oregano.
03 -
3 cups already cooked wild rice.
04 -
1 teaspoon thyme.
05 -
1 teaspoon rosemary.
06 -
1/4 teaspoon ground black pepper.
07 -
2 garlic cloves, finely chopped.
08 -
3 cups chicken broth.
09 -
2 tablespoons plain flour.
10 -
16 ounces of sliced shiitake and baby portabella mushrooms.
11 -
2 tablespoons unsalted butter.
12 -
1 pound of boneless, skinless chicken breast.
13 -
1 teaspoon kosher salt.
14 -
1 cup heavy cream.
# Instructions:
01 -
Let everything simmer for 20 minutes until the chicken hits 165°F.
02 -
In a Dutch oven, melt the butter and cook mushrooms, onions, and garlic with some salt and pepper for 5-7 minutes until the onions soften.
03 -
Shred the cooked chicken, put it back in the pot, and stir in the heavy cream along with the wild rice.
04 -
Sprinkle flour into the pot while whisking, then slowly pour in chicken stock. Drop in the chicken and herbs, and bring it to a simmer.
# Notes:
01 -
Rice can be made ahead of time.
02 -
Store-bought precooked rice works as well.
03 -
For uncooked rice, use 1 cup rice to 3 cups water as the ratio.