Chicken, Wild Rice, and Mushroom Soup
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 (8-ounce) packages fresh gourmet blend mushrooms
  • 1 (8-ounce) package sliced fresh baby portobello mushrooms
  • 1 cup dry white wine
  • 2 (32-ounce) cartons chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 (8-ounce) packages white and wild rice blend
  • Garnish: chopped fresh sage
  1. In a large Dutch oven, heat oil over medium-high heat. Add chicken, and cook until browned, about 3 minutes per side; remove from pot.
  2. Add all mushrooms to pot, and cook, stirring occasionally, until tender, about 10 minutes. Stir in wine, and cook until liquid is reduced by half. Return chicken to pot, stir in broth, and bring to a boil.
  3. In a small bowl, whisk together cornstarch and 2 tablespoons water until smooth; whisk into broth. Reduce heat to medium, and cook until chicken is cooked through and sauce is slightly thickened, about 10 minutes. Stir in rice; cover, and cook until rice is tender, about 25 minutes. Serve immediately. Garnish with sage, if desired.
Freeze leftovers in heavy-duty quart-size resealable plastic bags. Lay the bags flat in your freezer to take up less space. You might need to add a bit of water or chicken broth to thin out the soup as it reheats.
Recipe by Paula Deen Magazine at