Servings: 4
Ingredients
- 2 tablespoons unsalted butter 28.25 g
- 16 ounces mushrooms 453.59 g, a mix of shiitake and baby portobello, sliced
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour 15 g
- 3 cups chicken stock 709.77 ml
- 1 pound boneless skinless chicken breasts (453.59 g)
- 2 teaspoons oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 cup heavy cream 236.59 ml
- 3 cups wild rice 492 g, cooked
Instructions
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Sauté Vegetables
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In a large Dutch oven, melt the butter over medium heat. Add mushrooms, onion, and garlic. Season with salt and pepper, and sauté until the onions turn translucent, about 5–7 minutes.
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Create the Base
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Sprinkle in the flour and whisk until combined. Gradually whisk in the chicken stock. Add chicken breasts, oregano, rosemary, and thyme. Bring to a simmer and cook for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
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Finish the Soup
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Remove the cooked chicken, shred it, and return it to the pot. Stir in the heavy cream and cooked wild rice.
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Serve
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Ladle into bowls and enjoy!
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