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Chicken Mushroom Wild Rice Soup
This naturally gluten-free soup features tender chicken, mushrooms, and wild rice in a savory stock.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4-6 servings
- Method: stovetop
Ingredients
Units
1 tablespoon + 1 tablespoon olive oil
1–1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon kosher salt
3 celery ribs, washed and sliced
1 medium onion, peeled and chopped
8 ounces fresh mushrooms, rinsed and sliced
8 cups chicken stock
1 cup long grain and wild rice, uncooked
Freshly ground black pepper
Chives for garnish (optional)
Instructions
- In a Dutch oven, heat 1 tablespoon olive oil until shimmering.
- Cook: Add chicken and 1 teaspoon salt; cook over medium heat for 6-8 minutes or until no longer pink. Remove from the pan and set aside.
- Sauté: Add 1 tablespoon olive oil to the warm pan. Add sliced celery, chopped onion, and sliced mushrooms. Sauté 4-6 minutes or until onions are tender. Stir occasionally.
- Add: Return chicken to Dutch oven. Add chicken stock and rice.
- Simmer: Bring to a boil. Immediately reduce the heat to medium, cover, and simmer for 60 minutes.
- Season to taste with salt and freshly ground black pepper.
- Garnish: Ladle soup into bowls and garnish with chives (optional).
Find it online: https://soupsofine.com/chicken-mushroom-wild-rice-soup/