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Categories:
olive oil fennel carrots celery zucchini mushrooms white wine chicken broth onion flakes rosemary black pepper kosher salt wild rice chicken thigh beans green onion
Viewed: 46 - Published at: 5 years agoIngredients
- 1 tablespoon olive oil
- 1 rib fennel, chopped
- 5 large carrots, sliced
- 4 large celery ribs, sliced
- 1 medium-large zucchini, sliced
- 18 button mushrooms, halved if desired
- 14 cup white wine (I used Ogio Pinot Grigio IGT)
- 9 cups low sodium chicken broth or 9 cups homemade chicken stock
- 3 tablespoons dried onion flakes
- 1 teaspoon dried rosemary
- 12 teaspoon black pepper
- 12 teaspoon kosher salt
- 14 cup wild rice
- 1 boneless skinless chicken thigh, cooked and chopped
- 34 cup cooked cannellini beans
- 14 cup minced green onion
Method
- In a large, deep pot, heat the oil over medium-high heat.
- Add the fennel, carrots, celery, zucchini and mushrooms and cook until the vegetables have begun to soften and the mushrooms have begun to brown.
- Raise the heat to high and pour in the wine, stirring vigorously, then pour in the stock.
- Add onion flakes, rosemary, pepper, salt and wild rice.
- Return to a boil, then reduce heat to a simmer and cook (uncovered) 20 minutes.
- Stir in the cooked chicken, beans and green onion and cook a further 35 minutes.
