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Mushroom and Rice Chicken Soup

Course Main Course
Cuisine American
Keyword stew
Total Time 1 hour 30 minutes
Servings 8
Author Christine Ma

Ingredients

  • 2 tablespoons olive oil
  • 1 ½ cups chopped onion
  • 1 cup chopped celery
  • 1 tablespoon minced garlic
  • ½ teaspoon turmeric
  • ½ teaspoon red pepper flakes
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh thyme
  • 1 pound chicken breast boneless and skinless
  • 1 cup wild rice blend
  • 2 ounces parmesan rind
  • 6 cups chicken broth
  • 2 tablespoons butter
  • 1 sprig rosemary
  • 2 garlic cloves smashed
  • 1 pound mixed mushrooms oyster, cremini, button
  • ½ cup milk
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh dill
  • ½ cup Greek yogurt plain
  • 1 tablespoon chopped fresh chives

Instructions

  • Heat 2 tablespoons oil in a large pot over medium heat. Add onion and celery and saute for 5 minutes or until softened. Add garlic, turmeric, red pepper flakes, lemon zest, and thyme, stirring to combine. Season with salt and pepper and saute for 1 minute.
  • Add chicken breast, wild rice, and parmesan rind to the pot. Pour chicken broth and increase heat to high. Bring to a boil, cover the pot and reduce heat to low. Continue to cook for 35-45 minutes or until rice is tender.
  • Meanwhile, cook mushrooms. Melt 2 tablespoons butter over medium heat. Add rosemary, garlic, and lay mushrooms in an even layer. Make sure not to overcrowd the pan. You may need to cook mushrooms in batches. Continue to cook until browned, then flip mushrooms over and brown on the other side. Season with salt and pepper and set aside.
  • Remove chicken from soup and shred with 2 forks.
  • Add milk, parsley, dill, and mushrooms to soup. Simmer for 5 minutes. Add chicken back to pot and season soup with salt and pepper.
  • Portion mushroom and rice chicken soup into bowls. Place dollop of Greek yogurt on top and garnish with chopped chives. Serve immediately.

Notes

Parmesan rind is the hardened outer edge of the wheel, which imparts umami to the soup.