Creamy Chicken, Mushroom & Wild Rice Soup
INGREDIENTS
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1½ pounds chicken breasts
- 1 onion, finely chopped
- 2 carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 16 oz sliced mushrooms, any variety will work
- 1 (6.2 ounces) box Ben's Original Quick Cook W,ild Rice, divided
- 5 cups chicken stocks
- 1 tabelspoons Dijon mustard
- 3 tablespoons Worcestershire sauce
- 3 tablespoons Marsala Wine
- 5 sprigs thyme
- 1 bay leaf
- 3/4 cup heavy whipping cream
- kosher salt and ground black pepper
INSTRUCTIONS
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Drizzle the olive oil and let the butter over medium heat, in a large Dutch Oven or heavy-bottomed saucepan with a lid.
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Brown the chicken breasts (heavily seasoned with salt and pepper) for around 5 minutes per side. Remove and reserve on a plate.
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Turn the heat down to medium-low and add the onion, celery, and carrots. Cook until soft, about 10 minutes.
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Add the sliced mushrooms. Sauté for a further 5 minutes, stirring occasionally.
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Stir in the crushed garlic and Ben's Original seasoning packet.
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Add the chicken breasts back to the pan.
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Add the chicken stock, as well as, the Dijon mustard Worcestershire sauce, marsala wine, bay leaf, and thyme sprigs. Stir to incorporate.
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Add the wild rice. Bring the soup to a boil then turn down to a simmer. It should be barely bubbling.
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Add the lid and simmer for around 30 minutes, stirring occasionally, until rice is cooked.
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Taste and season again.
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Pull out the chicken pieces and shred them on a cutting board using 2 forks. Place back in the pot.
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Stir in the heavy cream or more chicken stock to keep diary free.
- Top with grated parmesan cheese and fresh thyme.
