Prepare rice according to pkg. directions using water and butter.
Welcome in the season of fall with this creamy chicken soup chock-full of rice, mushrooms, butternut squash and kale.
Servings and Ingredients
|1 (6-oz.) pkg. Hy-Vee long grain and wild rice|
|2 ½ c. water|
|1 tbsp. Hy-Vee unsalted butter|
|2 tbsp. Gustare Vita olive oil|
|1 (8-oz.) pkg. sliced white mushrooms|
|2 c. ½-in.-peeled and cubed butternut squash (12 oz.)|
|1 (48-oz.) pkg. Hy-Vee 33% less sodium chicken broth|
|3 tbsp. Hy-Vee apple cider flavored vinegar|
|1 ½ c. Hy-Vee heavy whipping cream|
|12 oz. Hy-Vee Kitchen picked rotisserie chicken|
|2 c. lightly packed finely chopped kale|
Things To Grab
- Medium saucepan
- 5-qt. Dutch oven
- Wooden spoon or silicone spatula
- Serving bowls
Meanwhile, heat olive oil in a 5-qt. Dutch oven over medium-high heat. Add mushrooms; onions, celery, carrots and squash. Cook for 3 to 4 minutes or until onions are softened, stirring occasionally.
Add broth and vinegar to vegetable mixture. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, for 12 to 15 minutes or until squash is fork-tender.
Reduce heat to medium-low. Slowly whisk in heavy cream. Stir in chicken, kale and cooked rice. Cook for 3 to 4 minutes or until kale is softened. Ladle soup into bowls to serve.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 85mg
- Sodium: 710mg
- Total Carbohydrates: 25g
- Protein: 13g