Wild Rice, Chicken, and Mushroom Soup
Wild Rice, Chicken, And Mushroom Soup
Rated 5.0 stars by 2 users
Author:
Olivelle
Servings
6
Prep Time
15 minutes
Cook Time
60 minutes
This cozy soup is full of savory chicken, veggies, and wild rice, making it the perfect hearty meal! Creamy, flavorful, and just the right amount of tangy, it’s a one-pot wonder you’ll want to keep making. Make a big batch for dinner tonight, then enjoy the leftovers all week or freeze for later!
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
-
1lb Chicken Tenderloins
-
2 Tbsp plus 2 tsps Butcher’s Blend, freshly ground
-
2 tsp Mediterranean Rosemary Rub & Seasoning
-
2 Tbsp Wild Mushroom & Sage Infused Olive Oil
-
1 Yellow Onion, diced
-
2 Large Carrots, diced
-
2 cups Crimini or Button Mushrooms, sliced
-
2 Celery Ribs, diced
-
3 Cloves Garlic
-
6 Tbsp Tarragon White Barrel Aged Balsamic
-
1 cup Wild Rice, uncooked
-
1 Tbsp Tomato Paste
-
4 cups Chicken Stock
-
⅓ cup Heavy Cream
-
Parsley, for serving
Directions
Season chicken with 2 tsp Butcher’s Blend and Mediterranean rub. Set aside to let marinate.
In a large dutch oven heat oil over medium heat. Add onion, carrots, mushrooms and celery. Saute until soft, about 5-6 minutes.
Add garlic and cook until fragrant about another minute. Deglaze pan with tarragon vinegar.
Add rice and let toast, about 2-3 minutes. Add tomato paste and cook for another minute.
Add chicken and chicken stock to the pot. Season with remaining Butcher’s Blend. Bring to a boil, reduce heat to low, cover and simmer according to the length of time on the rice package.
Remove chicken, shred, then add back to pot.
Finish with heavy cream and garnish with parsley before serving.
Recipe Note
You may notice that the Tarragon White Barrel Aged Balsamic has been discontinued. We are working on updated the ingredients in this recipe!