Chicken & Mushroom Wild Grain Soup

🥘 Ingredients

• butter
  2 tbsp
• chicken stock concentrate
  4 unit
• chicken thighs
  40 oz
• ciabatta bread
  2 unit
• cooking oil
• cream cheese
  1/2 c
• flour
  4 tbsp
• garlic powder
  4 tsp
• grain blend
  4 unit
• mirepoix paste
  4 oz
• mushrooms
  8 oz
• olive oil
• pepper
• rosemary
  ½ oz
• salt
• spinach
  10 oz

🍳 Cookware

• large pot
• baking sheet
• slotted spoon
• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim and slice mushrooms into 1⁄4-inch-thick pieces (skip if your mushrooms are pre-sliced!). Strip rosemary leaves from stems; roughly chop leaves. Cut or tear ciabatta bread into bite-size pieces. Heat a large drizzle of cooking oil in a large pot over medium-high heat. Add mushrooms; season with salt and pepper . Cook, stirring occasionally, until browned and slightly crispy, ⏱️ 5 minutes to ⏱️ 7 minutes . Turn off heat; transfer to a paper-towel-lined plate. Wipe out pot.

   mushrooms: 8 oz, rosemary: ½ oz, ciabatta bread: 2 unit, cooking oil, salt, pepper
2. 

   2

   Melt butter (4 TBSP for 8 servings) in pot used for mushrooms over medium heat. Add half the rosemary; cook, stirring, until slightly toasted and fragrant, ⏱️ 30 seconds to ⏱️ 60 seconds . Reduce heat under pot to medium low; add flour and garlic powder . Cook, whisking frequently, until combined, ⏱️ 30 seconds to ⏱️ 60 seconds . TIP: Add a splash of water if mixture begins to brown too quickly. Slowly whisk 5 1⁄2 cups water (10 cups for 8) into pot with flour mixture; stir in chicken stock concentrate and mirepoix paste . Increase heat to medium high and bring to a boil.

   butter: 2 tbsp, flour: 4 tbsp, garlic powder: 4 tsp, chicken stock concentrate: 4 unit, mirepoix paste: 4 oz
3. 

   3

   Meanwhile, pat chicken thighs dry with paper towels. Once soup is boiling, add chicken. Cover and reduce to a low simmer. Cook, stirring occassionally, until chicken is cooked through, ⏱️ 8 minutes to ⏱️ 10 minutes .

   chicken thighs: 40 oz
4. 

   4

   Meanwhile, toss ciabatta pieces on a baking sheet with a large drizzle of olive oil , remaining rosemary, salt , and pepper . Bake on top rack until browned and crispy, ⏱️ 8 minutes to ⏱️ 10 minutes .

   olive oil, salt, pepper
5. 

   5

   Using a slotted spoon , transfer chicken from pot with soup to a large bowl . Using two forks, shred chicken into bite-size pieces. Reduce heat under pot to medium low. Add cream cheese ; whisk until melted and smooth. Massage grain blend in packages to separate grains. Add mushrooms, shredded chicken, grain blend, and spinach to pot; stir to combine. Cook, stirring occasionally, until spinach has wilted, ⏱️ 2 minutes to ⏱️ 3 minutes . Taste and season with salt and pepper if desired.

   cream cheese: 1/2 c, grain blend: 4 unit, spinach: 10 oz, salt, pepper
6. 

   6

   Divide soup between bowls and top with rosemary croutons. Serve.
7. 7

   Poultry is fully cooked when internal temperature reaches 165°.