1 (2.75-ounce) package quick-cooking wild rice (such as Gourmet House)
1 tablespoon olive oil
1/2 cup prechopped onion
1/2 cup chopped red bell pepper
1/3 cup matchstick-cut carrots
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 teaspoon butter
2 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
2 cups shredded cooked chicken breast
1/8 teaspoon salt
1/8 teaspoon black pepper
How to Make It
Bring 1 1/3 cups broth to a boil in a medium saucepan; add rice to pan. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Set aside.
Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through thyme) to pan; sauté 3 minutes, stirring occasionally. Stir in butter and mushrooms; sauté 3 minutes or until lightly browned. Add remaining 2 2/3 cups broth, rice, chicken, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.
I really enjoyed the soup. Definitely will add more broth. Used rotisserie chicken from Costco. My 11-year-old son liked it, so that meant that my 7-year-old daughter didn't. The recipe leaves room for some experimentation for herbs & spices.
The way the recipe is written it is very bland. I had to make major adjustments. I agree with pervios reviwers on the chicken broth and thyme, but i also added more garlic. (caus thats how I roll) Overall the. household liked it, but i thought it was just okay. However, after adjustments it goes great with toasted garlic pitas and rasin side salad!
I just ran across this in the magazine adn I had all the ingredients to make it. Since my boyfriend was coming down with a cold I figured I'd make it and see how it is. We both like it, it's not the best chicken soup we've ever had but is comforting and healthy and we'll definitely make it again!
I made this with a mixture of wild and brown rice, cooked separately and added at the end. I think the flavor of the soup depends greatly on the flavor or your broth. With canned stock, I think it would be blah. Mine needed more stock than was called for and definitely more thyme. I also upped the black pepper. Served with homemade wheat bread. I would make it again, but spicier.
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