Dan's Recipes
Chicken and Wild Rice Soup
8 servings
porciones20 minutes
tiempo activo1 hour 20 minutes
tiempo totalIngredientes
2 tablespoons unsalted butter
8 ounces cremini mushrooms (sliced)
1 sweet onion (diced)
2 carrots (peeled and diced)
2 ribs celery (diced)
3 cloves garlic (minced)
4 sprigs fresh thyme
2 bone-in, skin-on chicken breasts
6 cups chicken stock
1 cup wild rice blend
1 bay leaf
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons chopped fresh parsley leaves
Instrucciones
Melt butter in a large stockpot or Dutch oven over medium heat. Add mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 8-10 minutes.
Stir in garlic and thyme until fragrant, about 1 minute.
Stir in chicken, chicken stock, wild rice, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper.
Bring to a boil; reduce heat and simmer, covered, until the chicken is cooked through and the rice is tender, about 35-45 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones and skin.
Stir in chicken and parsley; season with salt and pepper, to taste.
Serve immediately.
8 servings
porciones20 minutes
tiempo activo1 hour 20 minutes
tiempo total