CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP

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Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 6 Servings

Talk about a complete meal! You will surely enjoy this spectacular dish! With this very minimal set of ingredients, you will have the best lunch or dinner today! My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later! Have a blissful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

2 tbsp butter

1 lb mushrooms, sliced

1 tbsp butter

1 onion, diced

2 carrots, diced

2 stalks celery, diced

2 cloves garlic, chopped

1 tsp thyme, chopped

6 c chicken broth

1 c wild rice (or a blend of rice including wild rice)

1 1/2 c chicken, cooked and diced or shredded

1 c milk or cream

1 c Parmigiano Reggiano (Parmesan), grated

salt and pepper to taste

Directions:

Place a pan on the stove and turn the heat to medium-high.

Add butter and allow it to melt.

Add the mushrooms and saute for 10 minutes or until most of the liquids dry up. Remove from the pan onto a clean plate.

Add butter into the same pan and allow it to melt.

Add the onions, carrots, and celery. Saute for about 8 minutes or until soft.

Add the garlic and thyme, then saute until aromatic.

Add the rice, broth, chicken, and cooked mushrooms. Stir until well mixed, then allow the mixture to boil.

Turn the heat down to low. Cover the pan and simmer the mixture for 30 minutes or until the rice is cooked.

Add the cheese and milk. Cook for a few more minutes until the cheese has melted completely.

Sprinkle salt and pepper for additional taste.

Serve and enjoy!

Nutrition Facts:

Calories 443 | Fat 20g (Saturated 9g, Trans 0.2g) | Cholesterol 65mg | Sodium 676mg | Carbs 38g (Fiber 3g, Sugars 10g) | Protein 27g

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...