Chicken and Wild Rice Soup
 
Makes approximately 10 cups
Ingredients
  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon kosher salt, divided
  • 2 large carrots, peeled, cut in half lengthwise
  • 2 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 cup diced onion
  • ½ cup diced celery
  • 2 teaspoons chopped garlic
  • 1 (16-ounce) container fresh baby portobello mushrooms, sliced ⅛-inch thick
  • 5 cups chicken broth
  • 2 sprigs fresh thyme
  • 1 cup wild rice, rinsed and drained
  • 2 cups heavy whipping cream
  • ¼ cup chopped fresh parsley
  • ⅛ teaspoon crushed red pepper
  • Garnish: chopped fresh parsley
Instructions
  1. In a Dutch oven, heat vegetable oil over medium heat. Season chicken breasts with 1½ teaspoons salt. Sear chicken until golden, about 5 minutes per side. Remove chicken and set aside.
  2. Meanwhile, cut carrots crosswise into ¼-inch-thick half-moon slices.
  3. Add butter and melt. Add flour and cook, whisking frequently, for 2 minutes. Add onion, carrots, celery, and garlic; cook until vegetables begin to soften, about 5 minutes. Add mushrooms and stir to combine.
  4. Add chicken broth, thyme sprigs, and remaining 1½ teaspoons salt; bring to a boil. Add wild rice and return chicken to pan. Reduce to a simmer and cook until chicken and rice are tender, about 45 minutes.
  5. Remove thyme sprigs. Shred chicken breasts and return to pot. Add cream and cook until hot and thickened, 5 to 10 minutes. Stir in parsley and crushed red pepper. Garnish with parsley, if desired.
Notes
Pair with Oatmeal Toffee Lace Cookies for a wonderful treat.
Recipe by Victoria at https://victoriamag.com/chicken-wild-rice-soup/