Soup Recipe: Wild Rice and Mushroom Chicken Soup

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This soup recipe is perfect for cool days where you are looking for tasty and hearty comfort food! This Wild Rice and Mushroom Chicken Soup recipe uses ingredients you are likely to keep in your fridge and pantry, and is something that can be prepared ahead and enjoyed as leftovers.

Featuring ingredients aligned with the Mediterranean Diet, this Wild Rice & Mushroom Chicken soup recipe will not disappoint!

• The wild rice is rich in dietary fiber and micronutrients like magnesium. Whole grains also contribute plant-based protein to our diet.
• The carrots, celery and mushrooms give this bowl of soup a boost in anti-oxidants and phytonutrients. These veggies have good shelf-life in our fridge, giving you flexibility to stock your fridge for meals later in the week.
• And of course, the chicken contributes a source of lean protein. You can substitute with any other protein-rich food you prefer such as tofu, pork, ground meat or poultry or white cannelini beans.

I’ll be making this soup recipe again!

Soup Recipe: Wild Rice, Mushroom & Chicken Soup

5 from 1 reviews

Soup Recipe: Wild Rice and Mushroom Chicken Soup

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

This soup recipe is hearty comfort in a bowl!

Author: Energize Nutrition

Serves: 8

Ingredients

• 1 tbsp extra virgin olive oil
• 8 ounces (240g) of sliced fresh mushrooms
• ½ cup onions, chopped
• 2 carrots, chopped
• 2 celery stalked, chopped
• ¼ cup cooking wine (optional)
• 2 tbsp all purpose flour
• 8 cups unsalted vegetable stock
• 1 cup uncooked wild rice
• 1 cups chopped cooked chicken (about 2 chicken breasts or 4-6 thighs)
• 3 tbsp Sour Cream (optional)

Instructions

1. Heat extra virgin olive oil in a medium pot over medium heat. Add mushrooms. Cook, stirring occasionally, until lightly browned (about 7-8 minutes).
2. To the pot, add onions, carrots celery and saute until softened. About another 5 minutes
3. Add in cooking wine, stir and heat until the volume of cooking wine has reduced by about half.
4. Sprinkle flour overtop veggies in teh pot and stir.
5. Add in vegetable stock and uncooked wild rice. Stir, cover with a lid and cook for about 45 minutes or until wild rice is cooked.
6. Add in chicken to the soup. Heat through.
7. To serve, ladle soup into a bowl. Top with a dollop of sour cream. Enjoy!

3.5.3251