Creamy Chicken and Mushroom Soup with Wild Rice
Servings 6 people
Calories 193kcal
Ingredients
- 1.5 lb. fresh mushrooms I used organic shiitake and baby portobellos
- 1 lb. chicken cooked and shredded
- 8 C. chicken bone broth or stock
- 1 C. carrots diced
- 1 C. celery diced
- 1 C. white onion diced
- 1 C. wild heirloom rice blend
- 1 C. heavy cream
- 6 oz. cream cheese softened
- 5 cloves garlic minced
- 2 Tbsp. grass-fed butter
- 2 Tsp Organic Chicken Base Better Than Bouillon brand preferred
- 3 drops Black Pepper Vitality
- 2 drops Thyme Vitality
- 2 drops Parsley Vitality
- Salt to taste
Instructions
- Place carrots, celery, garlic and onion in a stock-pot with butter and cover.
- Sautee over low heat until tender. Add mushrooms and stir to combine.
- Cover for 5 minutes and let the mushrooms release their juices.
- Uncover and let the liquid reduce by half. Add chicken stock (or broth), chicken base and rice.
- Recover and let simmer over low heat for 40-50 minutes.
- While the soup is cooking, mix softened cream cheese and Vitality Oils together in a small bowl. Add a couple of spoonfuls of hot liquid from the pan into the cream cheese mixture. Stir.
- Remove pot from heat and whisk both cream cheese mixture and heavy cream into the pot until fully incorporated and smooth. Add in chicken.
- Return soup to heat just until it begins to simmer.
- Remove from heat and serve.
Notes
- I cooked the chicken ahead of time in my Instant Pot on the poultry setting, about 15 minutes cook time.
- If modifying this for a keto diet, leave out the carrots and the rice.
- Be sure that you do not add the essential oils directly to the hot soup while it is cooking. They should be added to the cream cheese, and then added once the soup has been removed from the heat. You will reduce the flavor of the oils if the soup continues to cook at a high heat.
Nutrition
Serving: 1cup | Calories: 193kcal | Carbohydrates: 6.2g | Protein: 16.6g | Fat: 11.4g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 397mg