It feels like I have a short work-week this week when I really don’t.
I’m leaving Friday as soon as I get off work to fly to Montana and spend the holidays with my family. I keep thinking about all the things I have to do before I leave and it’s making it seem like I really leave a lot sooner than I do. I still have to finish packing, rounding up all the presents for my family, and getting the kitties prepared for our house-sitter.
I guess that’s really not that much to do, but when I get off work on the weekdays I usually lounge about doing close to nothing.
In preparation for my week-long journey I had to cut back on the amount of food I made over the weekend. I didn’t want to leave with anthing that would spoil in the fridge. I’m eating off of Christmas dinner leftovers and this big batch of soup I made on Sunday.
Soup is my go-to “stretch it as long as possible” meal. You can make a big ol’ pot and it will last you a good week. That, and casseroles, are probably the two things I make the most for dinner. You can imagine my disdain for when summer comes around and soups are too hot to eat.
I was really craving a creamy soup and thought I would use up a package of wild rice I had in the pantry. I went all in for this chicken and wild rice soup. You won’t just find little slivers of carrots in here. No sir-ee.
I put probably a half pound of baby portobello mushrooms in this bad boy. I’m a mushroom lover of epic proportions, and I’ll always put more than needed in any recipe. And check out this mutant mushroom I found in the package I bought…
Two mushrooms fused into one. Thanks, Monsanto.
I put tons of greens into this soup to go along with my mushrooms. Broccoli is always good in a creamy soup, and so is fresh spinach. I adore spinach in soups.
You can add or takeout whatever veggies you want. I have a feeling sweet potato, or kale, or parsnips would be good in this soup as well.
Tips: If using already cooked chicken (or maybe leftover turkey!) skip step one. If using frozen broccoli, cook according to package instructions and then add to soup when you add the cream & spinach. I do not recommend using frozen spinach, though.
Vegetable Loaded Chicken & Wild Rice Soup
A warm and creamy soup with chicken, wild rice, and lots of veggies.
Ingredients
- 1 lb. chicken breast, cut into pieces
- 1 tsp. garlic powder
- 1 tsp. dried thyme
- 1/2 tsp. marjoram
- 2 TBS. olive oil
- 2 TBS. butter
- 1/2 lb. baby portobello mushrooms, quartered
- 3 carrots, diced
- 1 yellow onion, diced
- 1 head broccoli, cut into small florets
- 3 cups fresh spinach
- 6 cups chicken broth
- 1 cup wild rice
- 1 1/2 cups heavy cream
Directions
- Heat one tablespoon olive oil in a large pot. Season chicken with salt, pepper, garlic powder, thyme and marjoram. Cook in oil for 4-5 minutes or until almost cooked through. Remove to plate.
- Heat remaining olive oil and butter in same pot. Add onions and carrots and cook for 3-4 minutes or until slightly tender. Add mushrooms and cook until browned, another 3 minutes. Pour in chicken broth and wild rice and season with salt and pepper. Bring to a boil.
- Reduce heat to a simmer and cook for 30-40 minutes or until rice is done. During last 10 minutes of cooking, stir in broccoli and chicken.
- Remove pot from heat and stir in spinach and cream. Serve.
Step-By-Step Instructions
Heat one tablespoon olive oil in a large pot. Season chicken with salt, pepper, garlic powder, thyme and marjoram. Cook in oil for 4-5 minutes or until almost cooked through. Remove to plate.
Heat remaining olive oil and butter in same pot. Add onions and carrots and cook for 3-4 minutes or until slightly tender.
Add mushrooms and cook until browned, another 3 minutes. Pour in chicken broth and wild rice and season with salt and pepper. Bring to a boil.
Reduce heat to a simmer and cook for 30-40 minutes or until rice is done.
During last 10 minutes of cooking, stir in broccoli and chicken.
Remove pot from heat and stir in spinach and cream. Serve.
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