CREAMY CHICKEN AND WILD RICE SOUP

CREAMY CHICKEN AND WILD RICE SOUP

 

1 Tbs. olive oil

2 ½ lbs. bone-in, skin-on chicken breasts

1 tsp. salt

1 tsp. black pepper

1 large onion, chopped

3 cups celery, chopped

½ tsp. dried thyme

½ tsp. dried basil

½ tsp. dried oregano

10 cups chicken stock

3 cups carrots, sliced

2 cups raw wild rice

10 oz. mushrooms sliced

1 pint heavy cream

2 Tbs. flat leaf parsley, chopped

 

Heat the olive oil in a large soup pot or Dutch oven over medium high heat.  Season the chicken liberally with the salt and pepper. Place skin-side down in the hot oil and sear on the first side until golden and fragrant.  Flip the breasts and add the onion, celery, thyme, basil, and oregano to the pot and continue to cook, stirring occasionally until the onions and celery begin to soften, about 5 minutes.  Add the chicken stock to the pan and bring to a boil.  Reduce heat to low, cover and cook for 60-90 minutes, stirring occasionally.  

 

Remove the chicken from pot and set aside to cool.  Add the carrots, rice and mushrooms to the pot, cover and continue to cook over low heat for 30-40 minutes.  

 

Remove the chicken skin and take the meat of the bones and shred into bite-size pieces.  Add back into the pot along with the cream and parsley. Bring back up to heat, stirring occasionally for 5 more minutes.  Serve garnished with more parsley and crusty bread on the side.

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