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Wild Rice and Mushroom Chicken Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 1 cup uncooked wild rice
  • 8 ounces cremini mushrooms, sliced
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cups low-sodium chicken broth
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and mushrooms. Cook for 6 to 8 minutes until the vegetables begin to soften.
  • Stir in the garlic and thyme. Cook for 1 minute until fragrant.
  • Add the wild rice and chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40 to 45 minutes until the rice is tender.
  • Stir in the shredded rotisserie chicken. Season with salt and black pepper. Simmer for another 5 minutes to warm the chicken through.
  • Ladle the soup into bowls and top with chopped parsley before serving.

Notes

If the rice soaks up more broth than expected during storage, add a splash of extra chicken broth when reheating to loosen the texture. The mushrooms release liquid as they cook, so taste before adding extra salt. Leftovers store well in the fridge for up to three days.
Course: Soup
Cuisine: American
Equipment: Large pot, Knife, Cutting board