Chicken Mushroom and Wild Rice Stew

Chicken Mushroom and Wild Rice Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ½ cup wild rice
  • 1 tbsp canola oil
  • 1½ cups finely chopped onion
  • 1 cup finely chopped celery
  • 3 medium carrots, peeled and finely chopped
  • 4 garlic cloves, minced
  • 4 cups sliced mixed mushrooms (such as portobello, cremini, shitake, enoki)
  • 1 cup dry white wine (or sherry)
  • 2 cups chicken broth
  • 1 lb (500 g) skinless boneless chicken thighs, cut into ½ inch (1 cm) pieces
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • ½ cup jasmine rice
  • 3 tbsp sour cream
Instructions
  1. Put the wild rice in a small bowl.
  2. Cover with cold water and let stand for 30 minutes.
  3. Drain and set aside.
  4. Heat the oil in a large pot or dutch oven over medium high heat.
  5. Add the onion, celery, carrots and garlic and cook stirring occasionally, for about 10 minutes or until the onion is softened.
  6. Add the mushrooms and wine and stir until almost all the wine is evaporated.
  7. Stir in the broth, chicken, wild rice, salt and pepper.
  8. Cover and bring to a boil.
  9. Reduce the heat to medium low and cook covered for 20 minutes.
  10. Stir in the jasmine rice.
  11. Cover and cook for about 20 minutes or until the rice is tender.
  12. Add the sour cream and stir until well combined.
Notes
Make Ahead: The soup can be made 3 days ahead and stored in an airtight container in the refrigerator.

Serving Suggestion: Serve with steamed broccoli or zucchini.

Tip: When cooking rice or mashed potatoes, use chicken broth instead of water for extra flavor.