Wednesday, November 16, 2016

Chicken Portobello and Wild Rice Soup

Another Fall day another Soup Recipe, and this ones a goodie! I usually don't include Rice or Pasta in my Soups, as I would rather have more protein and veggies filling me up, however when I came across this Soup Recipe I was so excited that it included Rice. You gotta switch things up from time to time! I think too because there is a combination of different Rices, the textures really help enhance the overall flavour of the Soup, and added different nutrients I don't normally include in my daily diet. This Soup can be on your dinner table in less than an hour, and is an extremely low maintenance Recipe with only 5 Steps. So, if you need some inspiration and/or help with What's For Dinner Tonight, look no further, well look below, the Ingredients and Directions are there. 
Enjoy and Happy Cooking!

1. Small Onion - Chopped
2. Carrots - 2/3 Cup Chopped
3. Celery - 3 Stocks Chopped
4. Portobello Mushroom - 3/4 Cup Chopped
5. Garlic - 3 Cloves Pressed
6. Brown Rice - 1/2 Cup (Uncooked)
7. Long Grain & Wild Rice Combo - 1/2 Cup (Uncooked)
8. Butter - 1 Tbsp
9. Flour - 1 Tbsp
10. Chicken Broth (Low Sodium) - 6 Cups
11. Water - 3 Cups
12. Salt and Pepper (To Taste)

1. Melt Butter in large pot, add Onions, and saute until soft (approximately 3-4 minutes). Mix in Flour and saute for another couple of minutes.
2. Add Chicken Broth, Water, Carrots, Garlic, Celery, Brown Rice, and Chicken Thighs. Cover and bring to a boil then let simmer for 20 minutes.
3. Add Wild and Long Grain Rice mixture and Mushrooms, cover and let simmer for another 25 minutes, stirring occasionally.
4. Remove Chicken from pot, shred, then return to pot. If necessary add more water, if soup is too thick, and add salt and pepper to taste, if needed.
5. Serve and Enjoy :)

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