#newme23 week 3 post 4 A new recipe as been this chicken soup adapted from HalfBaked Harvest. Chicken Wild Rice Soup ( with no wild rice or carrots ) Ingredients ▢ 1 pound boneless, skinless chicken breasts ▢ 3 stalks celery, chopped ▢ 2 medium shallots, chopped ▢ 6 cups low-sodium chicken broth ▢ 2 tablespoons chopped fresh thyme or 2 teaspoons dried ▢ 1 tablespoon chopped fresh sage or 1 teaspoon dried ▢ 1/2 teaspoon crushed red pepper flakes ▢ 2 cups fresh baby spinach or kale ▢ 2 tablespoons chopped fresh parsley ▢ 1 cup heavy cream ▢ 1/2 cup grated parmesan, plus more for serving ▢ kosher salt and black pepper ▢ 6 tablespoons salted butter, melted ▢ 2 pounds mixed mushrooms, roughly torn ▢ 2 sprigs fresh rosemary ▢ 4 cloves garlic, smashed ▢ zest from 1 lemon 1. In a large soup pot, melt 2 tablespoons butter. Add the celery, shallots, and a pinch each of salt and pepper. Cook until fragrant and caramelized, about 3-5 minutes. Stir in the broth, chicken, thyme, sage, crushed red pepper, and season with salt and pepper. Bring to a bowl over high heat. Once boiling, cover and reduce the heat to low, cook 35-45 minutes, until the rice is tender. 2. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook over medium heat until warmed through, about 10 minutes. Stir in the parsley. 3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp. 4. ( my adaptation ) Serve the soup over bowls of hot cauliflower rice or alone with the mushrooms on top. I also think bacon bits would go really well with this soup.

Posted by Ruth at 2023-01-19 20:54:32 UTC