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Chicken & Wild Rice Soup

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 4
Author: Crowded Kitchen

Ingredients

  • 1 tbsp unsalted butter
  • 2 skinless boneless chicken breasts
  • 4 oz crimini mushrooms sliced
  • 1 lg shallots finely sliced shallots 2 cups
  • 1/2 tbsp fresh thyme minced
  • 2 tbsp dry sherry
  • 1 tbsp all purpose flour
  • 3 cups Crowded Kitchen Classic Chicken Stock
  • 1/2 cup uncooked Minnesota wild rice
  • 1/2 cup carrot chopped
  • 1/2 cup celery chopped, peeled
  • 1/2 tsp kosher salt
  • 1/2 cup green beans cut into 1” pieces
  • 2 tbsp heavy cream
  • 3/8 tsp black pepper
  • 1/2 tbsp extra virgin olive oil
  • 1 oz parmesan cheese grated (about 1/2 c)

Instructions

  • Heat butter in a large Dutch oven over med-high heat. Brown chicken & remove from pan. Cool 5 minutes and slice into bite size pieces.
  • Add mushrooms, shallots and thyme to Dutch oven. Cook, stirring often, until browned, about 7 minutes. Add sherry and cook until reduced by half, about 1 minute.
  • Whisk together flour, 1 cup of stock and stir into the sherry mixture. Add remaining 5 cups stock, rice, carrot, celery root and salt. Cover and bring to a boil, then reduce heat to low to simmer and cook until the veggies are just tender - about 40 minutes. Add chicken, green beans and simmer til beans are crisp-tender - about 5 minutes. Stir it the cream and pepper.
  • To serve, drizzle with oil & sprinkle with cheese.