This comforting soup is a warm Minnesota hug perfect for a chilly day.
Ingredients
- 2 cups shredded chicken (from a rotisserie or roasted chicken)
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 4 cloves garlic, minced
- 8 ounces cremini mushrooms, slided
- 2 teaspoons Poultry Seasoning
- 6 cups chicken stock
- 1 cup wild rice, rinsed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup heavy cream
- 2 tablespoons Arbequina Spanish Extra Virgin Olive Oil
Instructions
- Heat the olive oil in a dutch oven over medium heat. Add the carrots, celery, onion, garlic and mushrooms. Season with poultry seasoning, salt and pepper. Saute the vegetables for about 8 minutes until the carrots start to get tender.
- Add the chicken stock and rice. Bring to a boil, then cover and simmer for about 40 minutes until the rice is cooked.
- Stir in the chicken and cream. Enjoy!
Takes 1 hour
Serves 4-6
