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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 can be simply good to 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, recent thyme sprigs, hen inventory, and a wild rice mix that additionally simmers proper within the pot.
If you happen to occur to have white wine available, you may even add a splash to the Dutch oven earlier than including the inventory. And if you’re reheating any leftovers, you’ll want to stir in additional inventory for the reason that rice continues to absorb 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 may be omitted utterly 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 recent herbs, you want much less when utilizing dry. The right ratio is 1 tablespoon recent herbs to 1 teaspoon dried herbs.
IS THIS FREEZER-FRIENDLY?
Sure! You may freeze the leftovers with out the rice (or else they’ll 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 recent thyme
- 2 bone-in, skin-on hen breasts
- 6 cups hen inventory
- 1 cup wild rice mix, akin to Lundberg
- 1 bay leaf
- Kosher salt and freshly floor black pepper, to style
- 2 tablespoons chopped recent 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 sometimes, 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. Deliver to a boil; scale back warmth and simmer, lined, till the hen is cooked via 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.
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