Chicken/ Gluten Free/ Rice & Grains/ Vegetables

Chicken, Mushroom, & Wild Rice Soup

Chicken, Mushroom, and Wild Rice Soup ~ The Complete Savorist

 For weeks the weather was frigid.  Below freezing―single digits as the high.  Then the snow came and piled up.  During that time, I pulled out the grill and fired it up.  Now, we are having shorts and t-shirt weather (50’s, for Utah, that’s down right warm) and I decide to make a soup.  There is no rhyme or reason to what or when I cook things. At least it is still technically winter, right?When I saw a fresh package of cremini mushrooms hanging out in my fridge, I knew exactly what they were destined for.  This was a meal that was meant to be.  I had every ingredient in the house needed to make chicken, mushroom, wild rice soup.

Now the biggest decision I faced with this soup was to make it creamy or not.  I was torn.  I get weak in the knees over a creamy soup.  However, that’s extra fat and calories I was trying to avoid, particularly since I was going to have a carbs from the rice.  I opted to not make a creamy version…this time.  But I will make one soon.

If you don’t have cremini (baby portobellos) mushrooms, using button mushrooms will work just fine.  The leaves at the top of celery are edible and delicious.  So if the top of your celery has some leaves, wash them and chop them when you chop up your parsley.

The smell coming from the pot was so overwhelming.  I couldn’t help but “taste-test” every single time I went to stir. Sadly, I was a bit too full by the time I sat down to dinner to enjoy a hearty (gastric bypass hearty) portion…so limit the “taste-testing.”

Served Chicken, mushroom and wild rice soup

Chicken, Mushroom, & Wild Rice Soup

Author: Michelle
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Ingredients

  • 1 tbsp each butter and olive oil
  • 2 celery ribs; chopped (reserving any leaves at the top)
  • 2 large carrots; chopped
  • 1 onion; chopped
  • 16 oz mushrooms (cremini)
  • 3 tbsp freshly chopped parsley
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 2 bay leaves
  • 1/4 tsp black pepper +/-
  • 1/8 tsp salt +/-
  • 1 cup wild rice
  • 6 cups low-sodium chicken broth
  • 4 cups water
  • 5 cups cooked shredded chicken

Instructions

  1. In a large stock pot or Dutch oven, heat the butter and olive oil.
  2. Add onions and cook for 1-2 minutes to begin softening.
  3. Add carrots and celery, cook for another 2 minutes.
  4. Add parsley, thyme, sage, bay leaves, salt, and pepper (celery leaves if using,) mix well.
  5. Add mushrooms and sauté for another 2 minutes.
  6. Add the rice and begin to sauté together with the veggies. Stir constantly.
  7. Only cook the rice until you begin to smell the aromatics of the rice.
  8. Add broth and water, stir and cover.
  9. Bring to a boil on medium high heat for about 10 minutes. Stir.
  10. Reduce heat to medium, cover and cook for another 10 minutes. Stir.
  11. Add the chicken.
  12. Reduce heat to medium low and cook for another 10 minutes until the rice is cooked and the vegetables are to your liking. Serve.
Veggies

Veggies

Mushroom and herbs

Mushrooms and herbs

Rice added

Rice added

Broth

Broth

Chicken, mushroom and wild rice soup ~ The Complete Savorist
The perfect bite

Thank you for sharing!

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