I haven’t posted a recipe in a while (even though I have been cooking quite a bit). Here’s one that I made with left over turkey at Christmas (even though it calls for chicken). It’s from Whole Foods (but you can get the ingredients anywhere) which means the recipe is healthy and this one actually won’t break the bank! Enjoy and thanks for reading Bright-Yellow!
Chicken and Wild Rice Soup with Mushrooms
1 tablespoon olive oil
1 (8-ounce) package sliced mushrooms
1 cup chopped onion
6 cups low-sodium chicken broth
1 pound boneless skinless chicken breasts or thighs, cut into (1-inch) cubes
3/4 cup long grain wild rice or wild rice blend
2 tablespoons chopped garlic
1 bay leaf
1/4 cup chopped parsley
Salt and pepper to taste
Heat oil in a large pot over medium high heat. Add mushrooms and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add broth, chicken, rice, garlic and bay leaf, cover and bring to a simmer. Reduce heat to medium low and simmer until rice and chicken are cooked through and tender, about 45 minutes. Remove and discard bay leaf then stir in parsley, salt and pepper and serve.