SERVINGS
6
PREP TIME
15 minutes
COOK TIME
60 minutes
AUTHOR
Olivelle
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 packed with flavor! Make a big pot and enjoy leftovers for the week or freeze in an airtight container and enjoy within 2-3 months.
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INGREDIENTS
1lb Chicken Tenderloins
2 Tbsp plus 2 tsps 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
- Season chicken with 2 tsp Butcher’s Blend and Mediterranean rub. Set aside to let marinate.
- In a large dutch oven heat oil over medium heat. Add onion, carrots, mushrooms and celery. Saute until soft, about 5-6 minutes.
- Add garlic and cook until fragrant about another minute. Deglaze pan with tarragon vinegar.
- Add rice and let toast, about 2-3 minutes. Add tomato paste and cook for another minute.
- 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.
- Remove chicken, shred, then add back to pot.
- Finish with heavy cream and garnish with parsley before serving.