Wild Rice and Mushroom Soup with Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Make it a meal: Add sliced whole-wheat French bread and a mixed greens salad to complete the menu. Ingredients:
4 cups fat-free, lower-sodium chicken broth, divided |
1 (2.75-ounce) package quick-cooking wild rice (such as gourmet house) |
1 tablespoon olive oil |
1/2 cup prechopped onion |
1/2 cup chopped red bell pepper |
1/3 cup matchstick-cut carrots |
1 teaspoon bottled minced garlic |
1/2 teaspoon dried thyme |
1 teaspoon butter |
2 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster) |
2 cups shredded rotisserie chicken breast |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Bring 1 1/3 cups broth to a boil in a medium saucepan; add rice to pan. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Set aside.
2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients to pan; sauté 3 minutes, stirring occasionally. Stir in butter and mushrooms; sauté 3 minutes or until lightly browned. Add remaining 2 2/3 cups broth, rice, chicken, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.
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