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So heat, so hearty, so cozy! With tender shredded hen breasts, mushrooms, wild rice, and really feel good veggies.
That is a kind of soups which are simply good in your soul. Coronary heart-warming, nourishing, cozy, and so darn good.
With tender shredded hen that cooks proper within the broth (thanks to the bone-in, skin-on hen breasts for all that taste goodness), mushrooms, mirepoix, garlic, contemporary thyme sprigs, hen inventory, and a wild rice mix that additionally simmers proper within the pot.
When you occur to have white wine available, you possibly can even add a splash to the Dutch oven earlier than including the inventory. And in case you are reheating any leftovers, it would be best to stir in additional inventory for the reason that rice continues to take in the broth.
Pair with some heat, crusty bread to sop up all that goodness, leaving no drop behind.
TOOLS FOR THIS recipe
CAN I USE BONELESS, SKINLESS CHICKEN BREASTS?
Sure, boneless, skinless hen breasts can completely be used right here however bone-in, skin-on hen breasts have a better fats content material which can yield juicier, extra flavorful hen.
I HATE MUSHROOMS. WHAT CAN I USE INSTEAD?
Mushrooms could be omitted fully if it’s not your factor.
CAN I USE DRIED HERBS INSTEAD?
Completely! However as a result of dried herbs are sometimes stronger/concentrated than contemporary herbs, you want much less when utilizing dry. The proper ratio is 1 tablespoon contemporary herbs to 1 teaspoon dried herbs.
IS THIS FREEZER-FRIENDLY?
Sure! You may freeze the leftovers with out the rice (or else they are going to get mushy) in particular person freezer baggage, thaw in a single day, and reheat on the stovetop, including freshly cooked rice when serving.
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1 candy onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 4 sprigs contemporary thyme
- 2 bone-in, skin-on hen breasts
- 6 cups hen inventory
- 1 cup wild rice mix, resembling Lundberg
- 1 bay leaf
- Kosher salt and freshly floor black pepper, to style
- 2 tablespoons chopped contemporary parsley leaves
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Soften butter in a big stockpot or Dutch oven over medium warmth. Add mushrooms, onion, carrots and celery. Prepare dinner, stirring often, till tender, about 8-10 minutes.
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Stir in garlic and thyme till aromatic, about 1 minute.
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Stir in hen, hen inventory, wild rice, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Convey to a boil; cut back warmth and simmer, lined, till the hen is cooked by way of and the rice is tender, about 35-45 minutes. Take away hen and let cool earlier than dicing into bite-size items, discarding bones and pores and skin.
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Stir in hen and parsley; season with salt and pepper, to style.
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Serve instantly.
