Rooster and Wild Rice Soup

So heat, so hearty, so cozy! With tender shredded rooster breasts, mushrooms, wild rice, and really feel good veggies.

That is a type of soups which are simply good to your soul. Coronary heart-warming, nourishing, cozy, and so darn good.

With tender shredded rooster that cooks proper within the broth (thanks to the bone-in, skin-on rooster breasts for all that taste goodness), mushrooms, mirepoix, garlic, recent thyme sprigs, rooster inventory, and a wild rice mix that additionally simmers proper within the pot.

Should you occur to have white wine available, you’ll be able to even add a splash to the Dutch oven earlier than including the inventory. And if you’re reheating any leftovers, you’ll want to stir in additional inventory for the reason that rice continues to take in the broth.

Pair with some heat, crusty bread to sop up all that goodness, leaving no drop behind.

TOOLS FOR THIS RECIPE

• Dutch oven

CAN I USE BONELESS, SKINLESS CHICKEN BREASTS?

Sure, boneless, skinless rooster breasts can completely be used right here however bone-in, skin-on rooster breasts have the next fats content material which is able to yield juicier, extra flavorful rooster.

CAN I USE DRIED HERBS INSTEAD?

Completely! However as a result of dried herbs are sometimes stronger/concentrated than recent herbs, you want much less when utilizing dry. The right ratio is 1 tablespoon recent herbs to 1 teaspoon dried herbs.

IS THIS FREEZER-FRIENDLY?

Sure! You’ll be able to freeze the leftovers with out the rice (or else they’ll get mushy) in particular person freezer luggage, thaw in a single day, and reheat on the stovetop, including freshly cooked rice when serving.

Print

Rooster and Wild Rice Soup

So heat, so hearty, so cozy! With tender shredded rooster breasts, mushrooms, wild rice, and really feel good veggies.

Prep Time 20 minutes minutes

Cook dinner Time 1 hour hour

Complete Time 1 hour hour 20 minutes minutes

Servings 8 servings

Elements

• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms sliced
• 1 candy onion diced
• 2 carrots peeled and diced
• 2 ribs celery diced
• 3 cloves garlic minced
• 4 sprigs recent thyme
• 2 bone-in, skin-on rooster breasts
• 6 cups rooster inventory
• 1 cup wild rice mix resembling Lundberg
• 1 bay leaf
• Kosher salt and freshly floor black pepper to style
• 2 tablespoons chopped recent parsley leaves

Directions

• Soften butter in a big stockpot or Dutch oven over medium warmth. Add mushrooms, onion, carrots and celery. Cook dinner, stirring sometimes, till tender, about 8-10 minutes.
• Stir in garlic and thyme till aromatic, about 1 minute.
• Stir in rooster, rooster inventory, wild rice, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Carry to a boil; cut back warmth and simmer, coated, till the rooster is cooked via and the rice is tender, about 35-45 minutes. Take away rooster and let cool earlier than dicing into bite-size items, discarding bones and pores and skin.
• Stir in rooster and parsley; season with salt and pepper, to style.
• Serve instantly.

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