About this recipe:A super-easy recipe, using leftover chicken and rice. It's hearty and delicious. Cooked wild rice is simmered with cooked chicken breasts, shallots, mushrooms, celery and single cream.
130g quick-cook wild rice, prepared
2 boneless chicken breast fillets, cooked and cubed
750ml chicken stock
450g shallots, peeled and diced
75g fresh mushrooms, sliced
1 stick celery, diced
2 tablespoons chopped fresh parsley
salt and pepper to taste
250ml single cream
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Method Prep:5min › Cook:25min › Extra time:30min › Ready in:1hr
In a large pot, combine prepared rice, cooked chicken, stock, shallots, mushrooms, celery, parsley, salt and pepper. Bring to the boil, then reduce heat and simmer 20 minutes.
For a thicker soup, stir in single cream and cook 5 minutes more.