We are a Soup vs Stew house over here. While I like a good stew just as much as the next person, my wife, however, does not truly care for soup. So the heftier I can make it, the better for her. And this soup fills that niche perfectly.
Made in my ceramic-coated, cast-iron Dutch oven, this hearty soup is perfect for a chilly evening but it’s even better when it’s reheated the next day for lunch with a half a grilled cheese sandwich.
(A quick ode to the grilled cheese sandwich –
We are big fans of the movie, Chef, starring Jon Favreau. Watching him make a grilled cheese sandwich is a thing of beauty. It’s a must watch if you haven’t already seen it.)
Chicken, Mushroom and Long Grain Rice Soup
- 1 tbsp butter
- 1 tbsp chopped onion
- 1 tbsp flour
- 6 cups less-sodium chicken broth
- 3 cups water
- 2/3 cup chopped carrots
- 2 garlic cloves
- 14 oz skinless, boneless chicken thighs
- 1/2 cup long grain, wild rice
- 1/2 cup jasmine rice
- 4 oz baby bella mushrooms, sliced
- 2 tbsp light sour cream
- salt and fresh pepper, to taste
Melt butter in a large pot on medium heat, add onion and saute until soft but not yet browned – approximately 3-4 minutes
Add flour and saute another minute
Add chicken broth, water, carrots, garlic, jasmine and long grain rice, and chicken thighs – cover and simmer 20 minutes
Add mushrooms – cover and simmer 25 minutes, stirring occasionally
Remove chicken from pot and shred with two forks.
Return chicken to pot, add sour cream and more water if too thick, adjust salt and pepper to taste
This 6-quart Martha Stewart Collection dutch oven is a go-to pot for me. I highly recommend it.