Menu Enter a recipe name, ingredient, keyword...


Wild Rice and Mushroom Soup with chicken


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 4 cups chicken broth
  • 1 (2.75 ounce) package quick-cooking wild rice
  • 1 tbsp olive oil
  • 1/2 cup chopped onion
  • 1/3 cup chopped carrot
  • 1 tsp minced garlic
  • 1/2 tsp thyme
  • 1 tsp butter
  • 2 (4 ounce) packages sliced mushroom blend
  • 2 cups shredded rotisserie chicken
  • Salt
  • Pepper


Servings 4


Step 1

1. Bring 1 1/3 cups broth to a boil in a medium saucepan. Cover, reduce heat and simmer 5 minutes. Set aside.
2. Heat oil in Dutch oven over medium high heat. Add onion and next 4 ingredients. Saute', stirring occassionally. Stir in butter and mushrooms. Saute' until lightly browned. Add remaining 2 2/3 cups of broth, rice, chicken, salt and pepper to pan; cook until thoroughly heated. Add set aside broth.


You'll also love

Review this recipe

Mushroom and Sausage Ragu with Polenta Poelnta with Quick Mushroom and Meat Sauce