Ingredients
2 Chicken thighs, skinless
2 oz Baby Bella mushrooms, chopped
1 qt Water, boiling
1 oz Wild rice, cooked
1 oz HACO-Swiss Cuisine Santé Chicken Stock
1 oz Onion, chopped
1 oz Extra Virgin Olive Oil
1 oz Potatoes, chopped
1 oz Leeks
1 pinch Parsley, fresh

Preparation
Poach chicken thighs with Chicken Stock for 25 minutes. Remove skin and bones, and then shred meat.

Bring 1 qt of water to a boil; add 1 oz of Chicken Stock. In the meantime, sauté the chopped onions, mushrooms and chicken meat in Extra Virgin Olive Oil and incorporate to the Chicken Stock. Cook for 3-4 minutes at high heat. Add the sautéed ingredients, potatoes, parsley and leeks.

Cook at medium to high heat until the potatoes are tender or as desired and stir occasionally.

Setting
Place soup in a serving dish and garnish as desired or with 2 slices of button mushrooms, grains of wild rice and red pepper shavings.

Specialty Ingredients
#723 HACO-Swiss Cuisine Santé Chicken Stock
#20103 Extra Virgin Olive Oil