Chicken, Mushroom, and Wild Rice Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season chicken breasts with salt, pepper, thyme, rosemary, parsley, and tumeric

Step 2

Heat 1 tbsp oil to med-high heat pan and sear chicken breasts on each side for about 4 minutes (until golden brown)

Step 3

Add 1 tbsp oil and 1 tbsp butter to the pot. Sauté veggies and then add spices. Sauté for 5-7 minutes until softened.

Step 4

Add 8 oz of mushrooms to the sauté and cook for another 5 minutes, until tender and brown.

Step 5

Stir in minced garlic and cook for 30 seconds. Sprinkle in 2 tbsp flour to help thicken.

Step 6

Deglaze the pan with 1 cup of dry white wine. Scrape bits off the pot, and simmer 2-3 minutes until reduced.

Step 7

Add chicken broth, wild rice, chicken bouillon, and bay leaf to the pot. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.

Step 8

Remove chicken after simmer and shred it. Add back to pot and simmer for 5 more minutes.

Step 9

Remove the bay leaf. Take pot off heat and add 1 cup sour cream. Adjust seasonings with salt, pepper, and juice from 1/2 a lemon.

Step 10

Serve with crusty bread.