Chicken and Vegetable Soup with Wild Rice and Parsley
Serves 4-6
Ingredients
- 2 chicken breasts cut into large pieces
- 1 pound baby Bella mushrooms cleaned and thinly sliced
- 1 medium yellow onion chopped
- 4 garlic cloves peeled and smashed
- 4 carrots peeled and cut into 1-inch pieces
- 1 cup wild rice
- 4 tablespoons extra-virgin olive oil plus additional for serving
- Sea salt and freshly ground black pepper
- 5 cups water
- Leaves from 4 sprigs fresh flat-leaf parsley chopped
Instructions
- In a medium pot, add 2 cups of water and the chicken and bring to a boil over high heat. Reduce the heat to medium and simmer for 15-20 minutes. Remove from the heat.
- While the chicken is simmering, heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes, stirring. Add the mushrooms, garlic, and carrots and cook for 8-10 minutes, stirring occasionally. Add the rice, additional 3 cups of water and the chicken to the pot, and season with salt and pepper. Bring to a boil and then lower the heat, and gently simmer for 1 hour, stirring occasionally. Taste for seasoning. Remove from the heat.
- Transfer the soup to individual bowls. Sprinkle the parsley over the top and drizzle with a little olive oil, if desired. Serve immediately.
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