CREAMY CHICKEN, WILD RICE, MUSHROOM, AND CORN SOUP
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, finely chopped
8 garlic cloves, chopped
8 ounces button or cremini mushrooms, sliced
¼ teaspoon dried thyme
½ teaspoon Dish off the Block Ciao Bella Italian Spice Blend
1 chicken carcass with some meat left on the bones (or 2 raw bone-in chicken breasts)
8 cups chicken stock
¾ cup wild rice blend
¾ cup heavy cream
2 cups frozen corn, thawed
¼ cup fresh parsley, chopped
Instructions
Heat the olive oil in a 4-5 quart Dutch oven or soup pot over medium high heat. Add the onions, celery, garlic, mushrooms, thyme, and Italian seasoning. Cook until soft and fragrant, about 3-4 minutes, stirring frequently.
Add the carcass (or raw chicken) to the pot along with the chicken stock and bring to a boil. Reduce the heat to a low and cook for 1-2 hours, stirring occasionally. Remove the carcass from the pot and set aside to cool.
Add the rice and heavy cream to the pot and bring back to a boil. Reduce the heat to low and cook for 15-20 minutes. When the carcass is cool, remove the meat from the bones and add it back into the pot.
Cook for 45 minutes – 1 hour until the rice is fully cooked. Add the corn and parsley to the pot. Serve hot in bowls with crusty bread on the side.
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