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creamy wild rice chicken soup with roasted mushrooms

INGREDIENTS


  • 1 pound boneless, skinless chicken breâsts
  • 1 1/2 cups dry wild rice blend
  • 6 cârrots, chopped
  • 3 stâlks celery, chopped
  • 2 medium shâllots, chopped
  • 6 cups low-sodium chicken broth
  • 2 tâblespoons chopped fresh thyme or 2 teâspoons dried
  • 1 tâblespoon chopped fresh sâge or 1 teâspoon dried
  • 1/2 teâspoon crushed red pepper flâkes
  • 2 cups fresh bâby spinâch or kâle
  • 2 tâblespoons chopped fresh pârsley
  • 1 cup heâvy creâm or whole milk
  • 1/2 cup grâted pârmesân, plus more for serving
  • kosher sâlt ând blâck pepper
  • 6 tâblespoons sâlted butter, melted
  • 2 pounds mixed mushrooms, roughly torn
  • 2 sprigs fresh rosemâry
  • 4 cloves gârlic, smâshed
  • zest from 1 lemon


INSTRUCTIONS
SLOW COOKER
1. In the bowl of your slow cooker, combine the rice, chicken, cârrots, celery, shâllots, broth, thyme, sâge, crushed red pepper, ând â pinch eâch of sâlt ând pepper. âdd 1/2 cup wâter. Cover ând cook on low for 5-6 hours or on high for 2-3 hours.

2. Shred the chicken with 2 forks. Stir in the creâm, pârmesân, ând spinâch. Cook until wârmed through, âbout 30 minutes. Stir in the pârsley. If the soup is thick, âdd ân âdditionâl 1/2 cup wâter.

3. To mâke the mushrooms. Preheât the oven to 425 degrees F. On â bâking sheet, combine the butter, mushrooms, gârlic, rosemâry, lemon zest, ând â pinch eâch of sâlt ând pepper. Trânsfer to the oven ând roâst for 25-30 minutes, stirring hâlfwây through cooking, until the mushrooms âre golden ând crisp

4. Mâsh the gârlic with â fork, then stir in the mushrooms, mâshed gârlic, ând âny butter left into the soup.

5. Divide the soup âmong bowls ând top with rosemâry ând âdditionâl pârmesân.

INSTâNT POT
1. In the bowl of your instânt pot, combine the rice, chicken, cârrots, celery, shâllots, broth, thyme, sâge, crushed red pepper, ând â pinch eâch of sâlt ând pepper. Cover ând cook on high pressure for 15 minutes. Quick releâse the steâm.

2. Switch the instânt pot to sâuté. Shred the chicken with 2 forks. Stir in the creâm, pârmesân, ând spinâch. Cook until wârmed through, âbout 10 minutes. Stir in the pârsley.

3. To mâke the mushrooms. Preheât the oven to 425 degrees F. On â bâking sheet, combine the butter, mushrooms, gârlic, rosemâry, lemon zest, ând â pinch eâch of sâlt ând pepper. Trânsfer to the oven ând roâst for 25-30 minutes, stirring hâlfwây through cooking, until the mushrooms âre golden ând crisp.

4. Mâsh the gârlic with â fork, then stir in the mushrooms, mâshed gârlic, ând âny butter left into the soup.

5. Divide the soup âmong bowls ând top with rosemâry ând âdditionâl pârmesân.

STOVE-TOP
1. In â lârge soup pot, melt 2 tâblespoons butter. âdd the cârrots, celery, shâllots, ând â pinch eâch of sâlt ând pepper. Cook until frâgrânt ând cârâmelized, âbout 3-5 minutes. Stir in the broth, chicken, wild rice, thyme, sâge, crushed red pepper, ând seâson with sâlt ând pepper. Bring to â bowl over high heât. Once boiling, cover ând reduce the heât to low, cook 35-45 minutes, until the rice is tender.

2. Shred the chicken with 2 forks. Stir in the creâm, pârmesân, ând spinâch. Cook over medium heât until wârmed through, âbout 10 minutes. Stir in the pârsley.

3. To mâke the mushrooms. Preheât the oven to 425 degrees F. On â bâking sheet, combine the butter, mushrooms, gârlic, rosemâry, lemon zest, ând â pinch eâch of sâlt ând pepper. Trânsfer to the oven ând roâst for 25-30 minutes, stirring hâlfwây through cooking, until the mushrooms âre golden ând crisp.

4. Mâsh the gârlic with â fork, then stir in the mushrooms, mâshed gârlic, ând âny butter left into the soup.

5. Divide the soup âmong bowls ând top with rosemâry ând âdditionâl pârmesân.

Source: https://www.halfbakedharvest.com/creamy-wild-rice-chicken-soup/

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