Wild Rice, Chicken, and Mushroom Soup
Wild Rice, Chicken, and Mushroom Soup
Brie Thompson
6
15 minutes
60 minutes
This is the soup I want on the table whenever I need something cozy. Tender chicken, wild rice, and mushrooms simmer in a creamy broth, and Wild Mushroom & Sage Infused Olive Oil, Butcher's Spice Blend, and Mediterranean Rosemary Rub give it deep, savory flavor. It is a hearty one pot meal that is made for ladling into big bowls.
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Ingredients
- 1 lb Chicken Tenderloins
- 2 Tbsp plus 2 tsp Butcher's Spice Blend, freshly ground, divided
- 2 tsp Mediterranean Rosemary Rub
- 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, minced
- 6 Tbsp Tarragon White Barrel Aged Balsamic
- 1 cup Wild Rice, uncooked
- 1 Tbsp Tomato Paste
- 4 cups Chicken Stock
- ⅓ cup Heavy Cream
- Parsley, to garnish
Directions
Season the chicken with 2 tsp Butcher's Spice Blend and Mediterranean Rosemary Rub. Set aside on the counter while you prepare the vegetables.
In a large Dutch oven, heat Wild Mushroom & Sage Infused Olive Oil over medium heat. Add the onion, carrots, mushrooms, and celery. Sauté until soft, 5 to 6 minutes.
Add the garlic and cook until fragrant, about 1 minute. Deglaze the pan with Tarragon White Barrel Aged Balsamic.
Add the rice and stir until lightly toasted, 2 to 3 minutes. Add the tomato paste and cook for about 1 minute.
Add the marinated chicken and chicken stock to the pot. Season with the remaining 2 Tbsp Butcher's Spice Blend. Bring to a boil, then reduce the heat to low and cover. Simmer according to the wild rice package directions, until the rice is tender and the chicken reaches an internal temperature of 165°F.
Remove the chicken and shred it. Return the chicken to the pot.
Stir in the heavy cream. Garnish with parsley. Serve immediately.