Tuesday, March 17, 2015

Chicken and Wild Rice Soup

Here's a good idea if you happen to have a cooked chicken breast hanging around.

  • 1/2 cup wild black rice, cooked
  • 1 large chicken breast cooked and shredded
  • 1 pkg sliced mushrooms
  • 1/2  onion, diced
  • 1/2 red pepper, diced
  • 1 carrot, diced
  • 2 clove garlics, minced
  • 1 teaspoon fresh thyme
  • 1 quart chicken stock--I used homemade stock so I needed to add extra salt
  • Salt and pepper
  • Fresh parsley, garnish
Cook the rice separately. In a large pot sauté the mushrooms in olive oil, then add all the other veggies, garlic, thyme and salt and pepper. Pour in the stock and the shredded chicken and cook for 15-20 minutes. Garnish with parsley.

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