Ingredients:
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1 tablespoon Southern Olive Tuscan Herb Infused Olive Oil
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2 cups sliced mushrooms (about 4 ounces)
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¾ cup chopped celery
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¾ cup chopped carrots
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¼ cup chopped shallots (if available)
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¼ cup all-purpose flour (I use GF Pamela’s Flour)
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¼ teaspoon Southern Olive Black Truffle Sea Salt
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¼ teaspoon ground pepper
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4 cups low-sodium organic chicken broth
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1 cup quick-cooking or instant wild rice
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3 cups shredded cooked chicken (or TURKEY)
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½ cup sour cream (can also use whole milk yogurt)
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2 tablespoons chopped fresh parsley
Directions:
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1.Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots, shallots, and cook until softened about 5 minutes. Add flour, salt and pepper, and cook stirring for 2 minutes more.
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2.the rice is tender, about 5-7 minutes. (if you can’t find quick-cooking rice, make rice separately and add to broth. Stir in chicken, sour cream and parsley cook until heated through about 2 minutes more.
Published in Main Course
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