Chicken Wild Rice (Print Version)
# Ingredients:
01 -
1 pound mushrooms, cut into slices.
02 -
2 tablespoons of butter, plus another tablespoon for later.
03 -
2 carrots, finely chopped.
04 -
1 diced onion.
05 -
6 cups of chicken stock.
06 -
1 teaspoon of fresh thyme, chopped.
07 -
2 celery stalks, diced into small pieces.
08 -
2 garlic cloves, minced.
09 -
1 cup of milk or heavy cream.
10 -
1 cup of uncooked wild rice or a mix that includes wild rice.
11 -
1 ½ cups of cooked chicken, shredded or cubed.
12 -
Grated Parmigiano Reggiano cheese (about a cup).
13 -
Salt and pepper for seasoning.
# Instructions:
01 -
Over medium-high heat, melt a couple of tablespoons of butter in a pan. Toss in the sliced mushrooms and cook them until all the liquid disappears, which takes around 10–15 minutes. Put them aside for now.
02 -
Use the same pan and melt another tablespoon of butter. Throw in the chopped onions, celery, and carrots. Let them cook for 8–10 minutes until soft. Next, add minced garlic and thyme, stirring for about a minute until it's aromatic.
03 -
Pour in the chicken stock, wild rice, reserved mushrooms, and cooked chicken. Turn up the heat to bring it to a boil, then lower it to a simmer. Cover the pot and let it cook until the rice is nice and tender, which will take 20–30 minutes.
04 -
Mix in the milk or cream along with the grated Parmigiano Reggiano. Stir until the cheese completely melts. Add as much salt and pepper as you’d like to taste.
05 -
Want to boost the flavors? Soak 1 ounce of dried mushrooms in a cup of hot water for about 20 minutes. Add both the mushrooms and the soaked water to your soup. Alternatively, you could stir in 2 tablespoons of white miso paste just before adjusting the final seasoning.
# Notes:
01 -
This creamy dish combines tender chicken, nutty wild rice, and rich mushrooms in a luscious broth. Perfect for cold evenings, you can make it even tastier with extras like miso paste or rehydrated dried mushrooms.