Wild Rice and Mushroom Soup with Chicken
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Ingredients
4 cups low-fat, low-sodium chicken stock, divided
1 pack (2.75 oz) of instant wild rice (such as Gourmet House)
1 tablespoon olive oil
½ cup chopped onion
½ cup chopped red bell pepper
чашка cup carrots, sliced into matchsticks
1 teaspoon bottled minced garlic
½ teaspoon dried thyme
1 teaspoon butter
2 packs (4 oz each) of pre-sliced exotic mushroom mix (such as shiitake, cremini, and oysters)
2 cups shredded boiled chicken breast
⅛ a teaspoon of salt
⅛ a teaspoon of ground black pepper
To make
Complete the menu with sliced whole-grain French bread and a salad mix.
In a medium saucepan, bring 1/3 cup broth to a boil; add the rice to the pan. Cover, reduce heat and simmer for 5 minutes or until liquid is absorbed. Set aside.Heat the oil in a roasting pan over medium-high heat. Add the onion and the next 4 ingredients (with thyme) to the pan; simmer for 3 minutes, stirring occasionally. Add the butter and mushrooms; saute for 3 minutes or until lightly browned. Add the remaining 2 2/3 cups broth, rice, chicken, salt and pepper to the pan; cook for 3 minutes or until fully warmed, stirring occasionally.
In a medium saucepan, bring 1/3 cup broth to a boil; add the rice to the pan. Cover, reduce heat and simmer for 5 minutes or until liquid is absorbed. Set aside.Heat the oil in a roasting pan over medium-high heat. Add the onion and the next 4 ingredients (with thyme) to the pan; simmer for 3 minutes, stirring occasionally. Add the butter and mushrooms; saute for 3 minutes or until lightly browned. Add the remaining 2 2/3 cups broth, rice, chicken, salt and pepper to the pan; cook for 3 minutes or until fully warmed, stirring occasionally.
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Author:Admin
Published: 11/20/2023 10:04 PM
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