This hearty soup is packed with veggies, rice, and chicken for a hearty one-pot meal! Savory, creamy, and a little tangy, this recipe is filled with flavor! Make a big pot and enjoy leftovers for the week, or freeze in an airtight container and enjoy within 2-3 months.

Servings: 6

Prep Time: 15 mins

Cook Time: 60 mins

Ingredients:

• 1lb Chicken Tenderloins

• 2 Tbsp plus 2 tsp Butcher’s Blend, freshly ground

• 2 tsp Mediterranean Rosemary Rub & Seasoning

• 2 Tbsp Wild Mushroom & Sage Infused Olive Oil

• 1 Yellow Onion, diced

• 2 Large Carrots, diced

• 2 cups Crimini or Button Mushrooms, sliced

• 2 Celery Ribs, diced

• 3 Cloves Garlic

• 6 Tbsp Tarragon Balsamic Vinegar

• 1 cup Wild Rice, uncooked

• 1 Tbsp Tomato Paste

• 4 cups Chicken Stock

• ⅓ cup Heavy Cream

• Parsley, for serving

Directions:

1. Season chicken with 2 tsp Butcher’s Blend and Mediterranean rub. Set aside to let marinate.
2. In a large Dutch oven, heat oil over medium heat. Add onion, carrots, mushrooms, and celery. Saute until soft, about 5-6 minutes.
3. Add garlic and cook until fragrant, about another minute. Deglaze the pan with tarragon vinegar.
4. Add rice and let toast for about 2-3 minutes. Add tomato paste and cook for another minute.
5. Add chicken and chicken stock to the pot—season with remaining Butcher’s Blend. Bring to a boil, reduce heat to low, cover, and simmer according to the length of time on the rice package.
6. Remove chicken, shred, then add back to the pot.
7. Finish with heavy cream and garnish with parsley before serving.

PRINT NOW: