Creamy Chicken and Wild Rice Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 oz. dried mushrooms any kind
6 cups chicken broth
3 tablespoons extra virgin olive oil
6 carrots, coarsely chopped
1 onion, coarsely chopped
2 tablespoons chopped fresh sage
salt and pepper
one 6oz. box long-grain and wild rice mix
3/4 pound white mushrooms, sliced or chopped
1 skinless, boneless chicken breast
1/2 cup heavy cream
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Directions: |
Directions:1) Using a food processor, soak the dried mushrooms in 1 cup chicken broth for 10 minutes. Process until coarsely chopped about 20 second. (can soak and chop by hand)
2) In a large pot, heat the olive oil over medium high heat. Add the carrots, onion and sage and cook stirring, until crisp-tender, about 5 minutes. Add the rehydrated mushroom mixture and cook stirring for 1minute; season with salt and pepper.
3)Stir in the remaining 5 cups broth, the rice mix and the sliced mushrooms and bring to a boil. Add the chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked through, about 25minutes. Transfer the chicken to a plate and shred ; return to the pot. Stir in the heavy cream; season with salt and pepper and simmer for about 5 minutes.
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 |
Personal
Notes: |
Personal
Notes: You do not need to follow this recipe to exact measurements. Add more veggies, chicken, sage and heavy cream to your taste. Serve with hot bread.
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