I’m sitting here wearing my new fleece onesie (thanks hubby for the early xmas present), binge watching Netflix, with a box of kleenex at my side. Yup, I’m home sick today. Luckily, I made this soup this past weekend while I still had energy. Everything cooks together in one pot and blends the flavours of chicken stew with the earthiness of mushrooms and wild rice. You can easily make this soup vegetarian by omitting the chicken, which I accidentally did once and only realized when I sat down to dinner and there was no chicken! It was still delicious. I’ve also made this soup using cooked chicken or turkey, so a great recipe to keep on hand for using up leftovers post thanksgiving or christmas dinner.
Cooking a big batch of soup or stew is one way to ensure you have healthy meals even if your busy schedule doesn’t allow time to cook each day. Boy am I glad that I have these leftovers in my fridge for lunch today.
Going to keep this post short because I need to get back to watching my stories.
- 2 tablespoons oil
- 1 medium onion, diced
- 4 cups of sliced cremini or button mushrooms
- 2 stalks of celery, diced
- 4 medium carrots, peeled and diced
- 2 cloves of garlic, minced
- 1 cup of uncooked wild rice blend
- 1/2 teaspoon dried thyme
- 4 cups of water
- 2 cups of low sodium chicken stock
- 2 boneless, skinless chicken breasts, diced into small pieces.
- 1 cup milk
- ¼ cup chopped fresh parsley
- salt and pepper to taste
- Heat oil in a large soup pot over medium high heat. Sauté onions, mushrooms for 5-6 minutes stirring frequently until mushrooms begin to caramelize. Add the carrots, celery, and garlic. Continue to cook for another 2-3 minutes.
- Add wild rice, dried thyme, and water/stock. Bring to a boil, cover, and cook for 30 minutes.
- Add diced chicken, milk, and parsley. Cook for 5-8 minutes or until chicken is cooked and the rice is tender. If the soup is too thick you can add more milk to desired consistency.
- Taste and season with salt and pepper.