WILD RICE, CHICKEN, AND MUSHROOM SOUP
WILD RICE, CHICKEN, AND MUSHROOM SOUP
The Hen House
6
60 minutes
15 minutes
WILD
RICE, CHICKEN, AND MUSHROOM SOUP
This hearty soup is packed with veggies, rice, and chicken for a hearty one pot meal! Savory, creamy, and a little tangy this recipe is packed with flavor! Make a big pot and enjoy leftovers for the week or freeze in an airtight container and enjoy within 2-3 months.
Ingredients
- 1lb Chicken Tenderloins
- 2 Tbsp plus 2 tsps Butcher’s Blend, freshly ground
- 2 tsp Mediterranean Rosemary Rub & Seasoning
- 2 Tbsp Wild Mushroom & Sage Infused Olive Oil
- 1 Yellow Onion, diced
- 2 Large Carrots, diced
- 2 cups Crimini or Button Mushrooms, sliced
- 2 Celery Ribs, diced
- 3 Cloves Garlic
- 6 Tbsp Roasted Garlic Balsamic Vinegar
- 1 cup Wild Rice, uncooked
- 1 Tbsp Tomato Paste
- 4 cups Chicken Stock
- ⅓ cup Heavy Cream
- Parsley, for serving
Directions
- Season chicken with 2 tsp Butcher’s Blend and Mediterranean rub. Set aside to let marinate.
- In a large dutch oven heat oil over medium heat. Add onion, carrots, mushrooms and celery. Saute until soft, about 5-6 minutes.
- Add garlic and cook until fragrant about another minute. Deglaze pan with tarragon vinegar.
- Add rice and let toast, about 2-3 minutes. Add tomato paste and cook for another minute.
- Add chicken and chicken stock to the pot. Season with remaining Butcher’s Blend. Bring to a boil, reduce heat to low, cover and simmer according to the length of time on the rice package.
- Remove chicken, shred, then add back to pot.
- Finish with heavy cream and garnish with parsley before serving.