Hearty “Pandemic” Chicken, Mushroom and Wild Rice Soup.

If you are anything like me, you have a pantry full of rice and canned goods! I am not gonna lie, when the pandemic first hit back in March of 2020, I stocked up on non-perishible food items. Going forward, I intend to keep a good supply of these items on hand. However, I don’t want anything to go to waste, so I am trying to incorporate some of these items into my regular menu rotation. This recipe will definitely be part of my cold weather menu! It is super easy and tastes absolutely delicious!!! No one would ever know that you used basic pantry items to prepare this delicious dish!

Ingredients:

  • 2 cans chicken breast meat
  • 1 can sliced carrots
  • 2 Tablespoons rendered duck fat
  • 1 yellow onion, diced
  • 1 8 ounce can sliced mushrooms
  • 1 carton chicken stock
  • 2 teaspoons “roasted chicken flavored” Better Than Bullion
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 1 Tablespoon minced garlic
  • 1 1/4 cups Royal rice blend
  • salt and pepper to taste
  • 1 cup heavy cream

Preparation:

In a large pot, over medium high heat, add the duck fat, carrots, onion and mushrooms. Saute until the onion is translucent. Add all remaining ingredients except the heavy cream. Bring to a simmer and reduce heat. Simmer on low for about 25 minutes or until the rice is fully softened. Add in the heavy cream and simmer an additional 5 minutes. Garnish with parsley and serve.

I hope you enjoy!

Much Love- The Glitzy Gourmet!

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