Wild Rice and Mushroom Soup with Chicken

Photo: Randy Mayor; Styling: Jan Gautro

Add sliced whole wheat French bread and mixed salad greens to complete the menu.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 24%
  • Fat: 7.5g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 28.9g
  • Carbohydrate: 23g
  • Fiber: 4g
  • Cholesterol: 62mg
  • Iron: 2.8mg
  • Sodium: 541mg
  • Calcium: 42mg

Ingredients

  • 4 cups fat-free, less-sodium chicken broth, divided
  • 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

Preparation

  1. 1. 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.
  2. 2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Wild Rice and Mushroom Soup with Chicken Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy