While some of you are seeing shoots of green come up through the dirt, buds on trees, and are playing outside in shorts… here in Minnesota we got yet another winter storm last night. 4-6″ of snow coming down. I’m tempted to groan along with the rest of Minnesota, but instead we’re taking advantage of a(nother) cozy evening in with this soup.

Hearty and healthy, it’s from the new Good-for-You Everyday Meals cookbook! Have you entered to win your own copy yet? Go do that, then come back for this recipe =)

Chicken & Wild Rice Soup | girlwithblog.com
It calls for a 1/2 C. of heavy cream or milk, but most of it is absorbed and it’s not a very creamy soup. It looks like it takes forever to make, but it’s mostly simmering time. We served it with biscuits, and a side salad would be perfect to round it out.

Chicken, Wild Rice & Mushroom Soup
submitted by Lyuba Brooke of Jacksonville, FL
Good-for-You Everyday Meals, Gooseberry Patch

4 chicken breasts
9 C. water
3 cloves garlic, minced
3 T. butter
2 shallots, sliced
1-1/2 C. baby portabella mushrooms, sliced
8-oz pkg. wild rice, uncooked
1/2 C. heavy cream or milk
salt and pepper to taste
**I added a bag of frozen soup vegetables to the recipe. They helped bring in more flavor and nutrition!

  • Combine chicken and water in a large saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer for 60-90 minutes.
  • Remove chicken to bowl, reserving broth. Let chicken cool.
  • Meanwhile, in a large stockpot over medium heat, saute garlic in butter until fragrant. Add shallots and mushrooms; cook until almost tender.
  • Add rice; cook and stir for 2-3 minutes.
  • Add 7 cups reserved broth. Bring to a boil; reduce heat to medium low. Cover and cook, stirring occasionally, for 20 minutes.
  • Dice chicken (discarding skin and bones) and add chicken to soup. Cover and simmer for 15-20 minutes, until most of broth is absorbed. If more liquid is needed, add remaining broth, one cup at a time, to desired consistency.
  • Stir in cream or milk; bring to a boil.
  • Reduce heat to medium-low and simmer for another 15-20 minutes {this is when I added the frozen vegetables}.

Makes 8 servings.

Chicken & Wild Rice Soup | girlwithblog.com
Have a cozy day wherever you are, friends!
{girl with blog} {and snow}

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