Sunday, February 21, 2010

Chicken & Wild Rice Mushroom Soup

(Image source Whole Foods)
The weather forecast is calling for another cold front early next week, so I thought it was a good time to pull out the soup pot and get cooking. I found the inspiration for this recipe from the Whole Foods website, but adapted it to what I had on hand. Most of the ingredients are pantry staples anyway, so with a few quick and frugal changes we have a great tasting, easy meal ready for when Jack Frost makes a visit.

Chicken & Wild Rice Mushroom Soup
1 Tblsp. olive oil
1 can drained, sliced mushrooms
1 c. chopped onion
6 c. chicken or vegetable broth
1 lb. boneless skinless chicken breasts, diced
3/4 cup long grain wild rice or wild rice blend
2 Tblsp. chopped garlic
1 Tblsp. Italian seasoning
Salt & pepper to taste

Heat oil in a large heavy stock pot. Over medium heat cook onions until tender and translucent in color. Add mushrooms, broth, chicken, rice, garlic and Italian seasoning. Season with salt & pepper as desired to your taste. Cover & bring to a boil. Reduce heat & simmer until rice is cooked tender & chicken is no longer pink, about 45 minutes.

Click HERE for printable recipe

**Recipe adapted from Whole Foods

1 comment:

Mrs. B, a very peculiar person said...

Mmmm, this sounds like something I'd like to try next time I make a pot of soup.