Wild Rice Soup | How To Prepare Chicken, Mushroom & Wild Rice Soup | Tips For Preparation Of Wild Rice Soup | Ingredients Needed For Wild Rice Soup | Method Of Preparation | Top Cuisines | All Recipes

Chicken, Mushroom & Wild Rice Soup

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A simple hearty soup, that is filling and full of savory and earthy flavors. It’s a perfect meal to serve on a cold day because it can be made in a little more than 30 minutes and will warm you from inside out. Chicken, Mushroom and wild rice are combined in this rich soup to give a perfect savor.
Recipe Type: Dinner, Soup
Cuisine: American
Prep Time – 
Cook Time – 
Total Time – 

Tips

  • To clean the mushrooms, rinse quickly or clean with a damp cloth or paper towel.
  • Do not immerse the mushrooms in water, with plenty of water it will cause the mushrooms to become soft.
  • If you do not use mushrooms immediately, store a single layer in a brown paper bag.
  • For more taste, top the soup with garlic croutons.
  • Serve the soup with salad and bread, for a complete and balanced meal.
  • To freeze the contents in a freezer bag, then put the bag in a square container, once frozen remove the bag. The new shape will save space in the freezer and will stack neatly. The freezer bag also helps you avoid a messy kitchen, just drop the bag into a pot of boiling water to warm up. The soup will keep for a month in the freezer.

Ingredients

  • ¼ cup butter
  • 1 cup celery, chopped
  • Shredded carrots – 1 cup
  • 1 medium onion, chopped
  • 12 cups chicken broth
  • 2 (4.3 ounces) Rice A Roni Long Grain & Wild Rice
  • 2 cups cooked chicken, cubed
  • 12 ounces button mushrooms, sliced
  • 12 ounces baby bella mushrooms, sliced
  • 8 ounces shiitake mushrooms, sliced

ALSO SEE: Steps On How To Prepare Chicken Shawarma | Ingredients Needed For The Preparation Of Chicken Shawarma | Different Kinds Of Shawarma | Shawarma Marinade | Shawarma Sauce

Instructions

  1. Clean the mushrooms by wiping with a wet cloth or paper towel. Slice and set aside.
  2. Slice the celery, chop the onion and shred the carrots.
  3. Melt the butter in a heavy bottom pan, like a dutch oven. Add the celery, onions and carrots and saute for a few minutes.
  4. Add the chicken broth, the rice and the rice seasoning that came in the Rice A Roni packages. Turn up the heat and boil for 15 minutes, or until the rice and vegetables are tender.
  5. Reduce the heat, add the chicken and the mushrooms and simmer for 10 minutes.
  6. Remove from heat, let sit for 5 minutes before serving.
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