Description
A hearty and flavorful wild rice chicken soup featuring roasted mushrooms, perfect for a comforting dinner.
Ingredients
Scale
- 1 cup wild rice
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup roasted mushrooms, sliced
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C) and roast the mushrooms until golden brown.
- In a large pot, heat olive oil over medium heat and sauté onions, carrots, and celery until softened.
- Add garlic, thyme, and rosemary, cooking for an additional minute.
- Stir in the wild rice and chicken broth, bringing to a boil.
- Reduce heat and simmer for about 45 minutes, or until the rice is tender.
- Add the shredded chicken and roasted mushrooms, stirring to combine.
- Season with salt and pepper to taste, and serve hot.
Notes
- For a creamier soup, consider adding a splash of heavy cream before serving.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like spinach or peas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Wild Rice Chicken Soup, Roasted Mushrooms, Comfort Food, Dinner Recipe