Ingredients
Scale
- 1 cup wild rice
- 8 cups chicken broth (low sodium)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup cooked chicken, shredded
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 cup dry apple juice (optional)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/2 cup chopped pecans or walnuts, toasted (for garnish)
Instructions
- In a medium saucepan, combine rinsed wild rice with 4 cups of chicken broth. Bring to a boil, then reduce heat and simmer for 45–50 minutes until tender. Drain excess liquid and set aside.
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for about 5–7 minutes until soft. Add mushrooms and cook for another 5–7 minutes. Stir in garlic and herbs until fragrant.
- Pour remaining chicken broth into the pot with vegetables. Add wild rice and shredded chicken; bring to a simmer. Cover and let it simmer gently for at least 30 minutes.
- Stir in heavy cream or coconut milk along with apple juice if using. Season with salt and pepper to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 105 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg