Chicken Mushroom and Wild Rice Stew
Chicken Mushroom and Wild Rice Stew
Prep time
Cook time
Total time
Author: Alberta Chicken Producers
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
- Put the wild rice in a small bowl.
- Cover with cold water and let stand for 30 minutes.
- Drain and set aside.
- Heat the oil in a large pot or dutch oven over medium high heat.
- Add the onion, celery, carrots and garlic and cook stirring occasionally, for about 10 minutes or until the onion is softened.
- Add the mushrooms and wine and stir until almost all the wine is evaporated.
- Stir in the broth, chicken, wild rice, salt and pepper.
- Cover and bring to a boil.
- Reduce the heat to medium low and cook covered for 20 minutes.
- Stir in the jasmine rice.
- Cover and cook for about 20 minutes or until the rice is tender.
- 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.
Serving Suggestion: Serve with steamed broccoli or zucchini.
Tip: When cooking rice or mashed potatoes, use chicken broth instead of water for extra flavor.