Chicken and Wild Rice Soup
So warm, so hearty, so cozy! With tender shredded chicken breasts, mushrooms, wild rice, and feel good veggies.
Ingredients
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1 sweet onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 4 sprigs fresh thyme
- 2 bone-in, skin-on chicken breasts
- 6 cups chicken stock
- 1 cup wild rice blend
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 8-10 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Stir in chicken, chicken stock, wild rice, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper.
- Bring to a boil; reduce heat and simmer, covered, until the chicken is cooked through and the rice is tender, about 35-45 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones and skin.
- Stir in chicken and parsley; season with salt and pepper, to taste.
- Serve immediately.