Chicken, Mushroom, Wild Rice Soup

Updated at: Thu, 31 Oct 2024 14:11:11 GMT

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

Step 6

Pour in the white wine (or 1 cup or broth), wild rice, chicken bouillon (if using), salt, and pepper. Stir to combine.

Step 7

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.

Step 8

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

Step 9

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

Step 10

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

↑Support creators by visiting their site 😊

0 liked

0 disliked