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Chicken and Wild Rice Soup with Mushrooms

Serves 6
Time 1 hr
Try this satisfying soup on cold winter days. Wild rice is a hearty change from the standard pasta addition.
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 (8.0-ounce) package sliced mushrooms
  • 1 cup chopped onion
  • 6 cups low-sodium chicken broth
  • 1 pound boneless skinless chicken breasts or thighs cut into (1-inch) cubes
  • 3/4 cup long grain wild rice or wild rice blend
  • 2 tablespoons chopped garlic
  • 1 bay leaf
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Method

Heat oil in a large pot over medium high heat. Add mushrooms and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add broth, chicken, rice, garlic and bay leaf, cover and bring to a simmer. Reduce heat to medium low and simmer until rice and chicken are cooked through and tender, about 45 minutes. Remove and discard bay leaf then stir in parsley, salt and pepper and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 tablespoon extra-virgin olive oil
  • 1 (8.0-ounce) package sliced mushrooms
  • 1 cup chopped onion
  • 6 cups low-sodium chicken broth
  • 1 pound boneless skinless chicken breasts or thighs cut into (1-inch) cubes
  • 3/4 cup long grain wild rice or wild rice blend
  • 2 tablespoons chopped garlic
  • 1 bay leaf
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper