Chicken Wild Rice Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 1 onion (diced)
• 2 carrots (diced)
• 2 celery ribs (diced)
• 16 ounces mushrooms (sliced )
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt (divided)
• ½ teaspoon black pepper (divided)
• 1 cup wild rice mix (uncooked)
• 4 cups chicken broth
• 1 pound boneless skinless chicken breast
• 1 can white beans (rinsed and drained)

Steps

1. 1

   In a large dutch oven, heat olive oil over medium-high heat and add the onion, carrots, celery, mushrooms and thyme. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, for 8 to10 minutes, or until the vegetables have softened and the mushrooms are no longer giving off moisture.

2. 2

   Add rice and toast for 1 to 2 minutes, or until it smells nutty. Add chicken stock and chicken breast and bring to a boil. Season with the remaining salt and pepper. Reduce heat to a simmer, then cover and cook for 30 minutes. Remove chicken from the pot and place on a cutting board. Shred with two forks.

3. 3

   Continue cooking the soup for 15 minutes more, until the rice is tender. Return the shredded chicken back to the soup and stir to combine.

4. 4

   Add 1 cup water and white beans to a high-speed blender and process until smooth. Add bean mixture to the pot and cook for 5 minutes, then season to taste and serve.