So warm, so hearty, so cozy! With tender shredded chicken breasts, mushrooms, wild rice, and feel good veggies.
5 stars (13 ratings)
Ingredients
2tablespoonsunsalted butter
8ouncescremini mushrooms, sliced
1sweet onion, diced
2carrots, peeled and diced
2ribscelery, diced
3clovesgarlic, minced
4sprigsfresh thyme
2bone-in, skin-on chicken breasts
6cupschicken stock
1cupwild rice blend, such as Lundberg
1bay leaf
Kosher salt and freshly ground black pepper, to taste
2tablespoonschopped fresh parsley leaves
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.