Sunday, January 30, 2011

Chicken, Mushroom, and Wild Rice Soup


I made this soup and it was EXCELLENT!!!  It would rank up there among my favorites. 

I had some chicken that needed to be used so I had boiled and shredded it. I also had half a package of mushrooms in the fridge. When I saw this recipe and saw I had almost of the stuff needed, I adapted the recipe and went with it.  Yummy!!!



Chicken, Mushroom, and Wild Rice Soup
slightly adapted from Skinny Tastes

2 Tablespoons olive oil
1 small onion, diced
8 cups fat free chicken broth
1 cup water
2 chopped carrots
2 celery stalks, chopped
3 skinless, boneless chicken breasts boiled until cooked and shredded with a fork
6 oz. box of wild rice mix
1/2 cup long grain white rice
4 oz. white mushrooms, diced
salt and pepper to taste

In a large pot, heat oil over medium-high heat.  Add onion and saute until tender and translucent.  Add chicken broth, onions and celery and boil for 10-15 minutes.  Add in shredded chicken breast, mushrooms, and rice, including the seasoning pack that came with wild rice mix, and return to a boil.  Cover pot and reduce heat to low.  Simmer for 25 minutes, stirring occasionally.  You can add more water if it is too thick and adjust salt and pepper to taste.

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