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So warm, so hearty, so comfortable. With finely shredded chicken breast, mushrooms, wild rice and good vegetables.
This is one of those soups that are simply good for your soul. Heart warming, nourishing, cozy and so good.
With finely shredded chicken cooked right in the broth (thank you bone-in, skin-on chicken breast for that flavor goodness), mushrooms, mirepoix, garlic, sprigs of fresh thyme, chicken stock, and a wild rice mix. also cooks right in the pot.
If you have white wine on hand, you can even add a splash in the dutch oven before adding the stock. And if you’re reheating leftovers, you’ll want to stir in more stock as the rice continues to absorb the broth.
Pair with some hot, crusty bread spray all that goodness without leaving a single drop behind.
TOOLS FOR THIS COMPONENT
CAN I USE BRAIN, SKINLESS CHICKEN BREASTS?
Yes, boneless, skinless chicken breasts can absolutely be used here, but bone-in, skin-on chicken breasts have a higher fat content, which will result in a juicier, tastier chicken.
I HATE MUSHROOMS. WHAT CAN I USE?
Mushrooms can be left out entirely if that’s not your thing.
CAN I USE DRY WORDS instead?
Absolutely! But since dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.
IS THIS A REFRIGERATOR?
Yes! You can freeze leftovers without the rice (or they’ll go to dust) in individual freezer bags, thaw overnight and reheat on the stovetop, adding freshly cooked rice when serving.
- 2: tablespoons unsalted butter
- 8 o’clock ounce cremini mushrooms, sliced
- 1: sweet onion, diced
- 2: carrot, peeled and diced
- 2: ribs celery, diced
- 3: clove garlic, ground
- 4: branches fresh thyme
- 2: bone-in, skin-on chicken breast
- 6:00 cups chicken broth
- 1: glass wild rice mix, such as Lundberg
- 1: bay leaf
- Kosher salt and freshly ground black pepper, to try
- 2: tablespoons chopped fresh parsley leaves
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Melt the butter in a large pot or Dutch oven over medium heat. Add mushrooms, onions, carrots and celery. Cook, stirring occasionally, until tender, about 8-10 minutes.
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Stir in garlic and thyme until fragrant, about 1 minute.
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Stir in chicken, chicken broth, wild rice, bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper. to boil; Reduce heat and simmer, covered, until chicken is cooked through and rice is tender, about 35 to 45 minutes. Remove chicken and allow to cool before cutting into bite-sized pieces, discarding bones and skin.
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Stir in chicken and parsley; Season with salt and pepper to taste.
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Serve immediately.
