Chicken and Mushroom Wild Rice Soup
A hearty, comforting soup crafted with tender chicken, earthy wild rice, and nourishing vegetables — make a big pot and have an easy to heat, grounding meal throughout the week.
Equipment
- None
Ingredients
- 1 ½ cups raw wild rice (6 cups cooked)
- 1 tablespoon avocado oil
- 1 cup yellow onion, small diced (about 1 large onion)
- 1 cup carrots, small diced (about 3 medium sized carrots)
- 1 teaspoon garlic, smashed
- 8 cups chicken stock
- 5 dehydrated shiitake mushrooms
- 2 cups cooked, shredded chicken thighs (or breasts, if you prefer)
- 1 tablespoon fresh chopped parsley for garnish
- 2 tablespoon freshly sliced green onions for garnish
- sea salt to taste
- black pepper to taste
Optional:
- ½ cup heavy cream
- ¼ cup dry sherry wine (not vinegar) (don’t use sherry wine without heavy cream)
Instructions
- Place the wild rice and 4 cups of water in a 4 quart sauce pot, season with salt and pepper. Bring it to a boil then reduce to a simmer. Cover with a lid and cook until the rice is very tender, the grain should look like it burst open, exposing its white center and the water should be absorbed. This will take about 45 to 50 minutes.
- Heat the avocado oil on medium heat in a heavy bottomed, 6 to 8 quart pot. When the oil starts to shimmer add the onions and carrots. Cook, stirring every couple of minutes until the onions start to become translucent, about 4 minutes total. Add the garlic and sauté for 30 seconds, making sure the garlic doesn’t brown.
- Next add the chicken stock and dry shiitake mushrooms to the pot. Let the stock come to a simmer and let it continue to cook for 10 minutes.
- Pull the rehydrated shiitakes out of the soup, let them cool down and then slice them thinly. If they have a stalk on them, slice it off and discard it. Add the sliced shiitakes back to the pot. Now add the cooked wild rice, shredded chicken, parsley, green onions, heavy cream and sherry (if using).
- Stir to combine, and allow the soup a few minutes to reheat. Season with salt and pepper and serve. If you’re not serving the soup immediately, cool the soup down quickly and refrigerate in an air tight container. The soup will keep in the fridge for up to a week.
Notes
Freezing Tip:
If freezing in a glass jar, leave at least an inch of space at the top to prevent cracking. Many mason jars have a freeze-fill line just under the threads—use that as a guide!
If freezing in a glass jar, leave at least an inch of space at the top to prevent cracking. Many mason jars have a freeze-fill line just under the threads—use that as a guide!