Chicken, Mushroom & Wild Rice Soup
Servings: 6
Ingredients
- olive oil
- 2 cups sliced baby carrots
- 1 large onion diced
- 2 ribs celery diced
- 1 1/4 lbs. boneless skinless chicken breasts, diced small
- salt & black pepper to taste
- 8 cups chicken broth
- 6.2 oz. box Uncle Ben's Original Long Grain & Wild Rice fast 5 min. cook recipe
- 16 ounces cremini mushrooms cleaned & sliced
- 1/2 cup heavy cream optional
Instructions
- In a Dutch oven, sauté carrots in a small amount of olive oil while you dice the onion and celery. Add onion and celery and sauté tip crisp tender adding a little more olive oil.
- Season diced chicken with kosher salt and pepper and add to pot with the chicken broth. Bring to a boil and add the rice and seasoning packet and mushrooms. Cover and cook on medium low for 5 minutes. Turn off heat and let sit until ready to eat. Add cream, if using, and heat, do not boil, and thicken with a little cornstarch and water if desired.
Notes
Recipe By: Sherry Moman
Serving Size: 6
Serving Size: 6
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