Chicken Mushroom & Wild Rice Soup

On any cold day I always seems to get this craving for soup. Any kind of soup. With crusty bread makes it so much better but I don't always have it on hand.

I like to try and make new soups that we haven't tried before, but I'm usually a sucker for the old favourites, this is one of them. Nice and hearty and a real winter warmer. Quite filling so one bowl is more than enough and everyone who;s tried it seems to enjoy it.

You can tweak the recipe to your liking, add or omit here and there and the soup still comes out wonderful. I love chicken and mushrooms, and wild rice makes it just that little bit more fancy. 

Here's the recipe to warm your cockles




CHICKEN MUSHROOM AND WILD RICE SOUP

Ingredients.

500gms of Chicken Thigh or Breast - diced
2 Rashers of Bacon - diced
1 Brown Onion -  diced
2 Garlic Cloves - diced
200gms Button mushrooms - sliced and diced
1 T Mixed Herbs
1 T Oil
3 L Chicken Stock
1 C Cooked wild rice


Method.

Step 1.
In a large pot heat oil on a medium heat and sautee the onion and garlic for 2 mins. Add your bacon and cook for a further 2 mins until browning. Add the chicken and cook until lightly browned.

Step 2.
Add your mixed herbs and combine through the mix then add your mushrooms and sautee for 3 - 5 mins until soft.

Step 3.
Reduce your heat to a low simmer and add the chicken stock and allow to simmer for 20 minutes. Add your cooked wild rice and cook for a further 10 mins so that the starch in the rice thickens the soup a little.

Step 4.
Serve the soup and top with a dollop of sour cream (optional) and black pepper.