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Mushroom, Chicken, and Wild Rice Soup

Servings: 4
Prep time:
Cook time:
Total: 1 hour 5 minutes

Ingredients

  • 4 teaspoons olive oil, divided
  • 2 split chicken breasts (about 2.25 pounds), skin removed
  • ¾ cup onion, chopped
  • ¾ cup celery, chopped
  • ¾ cup carrots, chopped
  • 3 garlic cloves
  • 8 ounces white button mushrooms, cleaned and chopped
  • 8 ounces brown cremini (baby Portobello) mushrooms, cleaned and sliced
  • 3 ½ cups chicken stock, divided
  • ¼ cup wild rice
  • 2 bay leaves

Directions

  1. Heat Dutch oven (or soup pot) over medium heat. Add 1 teaspoon of olive oil. Brown 2 split chicken breasts on both sides, about 5 minutes total. (While chicken is browning, chop vegetables.) Remove chicken to a plate and set aside.
  2. Add 1 teaspoon of olive oil to Dutch oven; then add onions, celery and carrots and saute until tender, about 5 minutes. Add garlic and saute one more minute. (While vegetables are browning, clean, chop and slice mushrooms.) Remove vegetables to a large bowl and set aside.
  3. Add 1 teaspoon of olive oil to Dutch oven; then add 8 ounces of sliced cremini (baby Portobella mushrooms) and saute until browned, about 5 minutes. Combine mushrooms in bowl with cooked vegetables.
  4. Add chopped button mushrooms to Dutch oven and saute until browned, about 5 minutes. Remove chopped mushrooms to a blender; add 2 cups chicken broth and blend until smooth.
  5. Combine chicken, vegetables, mushrooms, and pureed mushrooms with broth back into Dutch oven or soup pot. Add wild rice, bay leaves and remaining 1 ½ cups chicken broth.
  6. Simmer on low for 45 minutes or until rice is tender. Remove chicken meat from bones and return to soup; discard bones. Remove bay leaves.

Nutrition Information

Per Serving: 170 calories, 10 g protein, 6 g total fat (1 g saturated fat), 20 g carbohydrates, 2 g fiber, 5 g sugar, 9 mg cholesterol, 96 mg potassium, 554 mg sodium

 

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