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Chicken and Vegetable Soup with Wild Rice and Parsley

Serves 4-6
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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.