Chicken, Mushroom, and Wild Rice Soup

• tempo total: 1 hour 9 minutes

Ingredientes

Here’s how to make it:

2 large chicken breasts (or a rotisserie chicken)

2 tbsp olive oil, divided

1 tbsp butter

1 medium onion, diced

2 large carrots, diced

2 celery stalks, diced

1 tsp dried thyme

1 tsp dried rosemary

1 tsp dried parsley

1 tsp red pepper, to taste

1/2 tsp turmeric (optional)

8 garlic cloves, minced, to taste

2 tbsp flour

1 cup dry white wine

8 oz portobello mushrooms, sliced (can use cremini or white mushrooms)

1 cup wild rice (I used @lundbergfarms)

1-2 tsp chicken bouillon, optional

6 cups chicken broth

1 bay leaf

Parmesan rind (optional)

1 cup sour cream

Juice from 1/2 lemon, to taste

Salt and freshly ground black pepper, to taste

Parmesan cheese, black pepper, and fresh thyme for garnish

Instruções

Season the chicken breasts with salt, pepper, thyme, rosemary, parsley, and turmeric.

Heat 1 tbsp olive oil over medium-high heat in a large pot or Dutch oven. Sear the chicken for about 3-4 minutes per side until golden brown. Remove and set aside.

In the same pot, add butter and the remaining 1 tbsp olive oil. Add the diced onion, carrots, and celery, with a pinch of salt and the remaining seasonings. Sauté for 5-7 minutes until softened.

Add the sliced mushrooms and cook for another 5 minutes until tender and browned.

Stir in the minced garlic and cook for 30 seconds. Sprinkle in the flour and cook for 2 minutes, stirring.

Pour in the white wine, scraping up any brown bits. Simmer for 2-3 minutes until reduced.

Add the chicken broth, wild rice, chicken bouillon (if using), salt, and pepper. Stir to combine.

Return the seared chicken to the pot, along with a parmesan rind (if using) and a bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.

Remove the chicken, shred it, and return it to the pot. Simmer for another 5 minutes.

Remove the bay leaf and parmesan rind. Turn the heat off and stir in the sour cream until fully combined. Adjust seasoning with salt, pepper, and lemon juice.

Garnish with fresh thyme, black pepper, and parmesan cheese. Serve with crusty bread and enjoy!