WILD RICE, CHICKEN, AND MUSHROOM SOUP
This hearty soup is packed with veggies, rice, and chicken for a hearty one pot meal! Savory, creamy, and a little tangy this recipe is packed with flavor! Make a big pot and enjoy leftovers for the week or freeze in an airtight container and enjoy within 2-3 months.
1lb Chicken Tenderloins
2 Tbsp plus 2 tsps Butcher’s Blend, freshly ground
2 tsp Mediterranean Rosemary Rub & Seasoning
2 Tbsp Wild Mushroom & Sage Infused Olive Oil
1 Yellow Onion, diced
2 Large Carrots, diced
2 cups Crimini or Button Mushrooms, sliced
2 Celery Ribs, diced
3 Cloves Garlic
6 Tbsp Tarragon Balsamic Vinegar
1 cup Wild Rice, uncooked
1 Tbsp Tomato Paste
4 cups Chicken Stock
⅓ cup Heavy Cream
Parsley, for serving
Season chicken with 2 tsp Butcher’s Blend and Mediterranean rub. Set aside to let marinate.
In a large dutch oven heat oil over medium heat. Add onion, carrots, mushrooms and celery. Saute until soft, about 5-6 minutes.
Add garlic and cook until fragrant about another minute. Deglaze pan with tarragon vinegar.
Add rice and let toast, about 2-3 minutes. Add tomato paste and cook for another minute.
Add chicken and chicken stock to the pot. Season with remaining Butcher’s Blend. Bring to a boil, reduce heat to low, cover and simmer according to the length of time on the rice package.
Remove chicken, shred, then add back to pot.
Finish with heavy cream and garnish with parsley before serving.