Description
This hearty and creamy soup is a perfect blend of tender chicken, earthy mushrooms, and nutty wild rice, all simmered together in a velvety broth. It’s the ultimate comfort food for a cozy meal.
Ingredients
- 1 cup wild rice
- 1 lb chicken breast, diced
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper, to taste
Instructions
1️⃣ In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and softened, about 3-4 minutes.
2️⃣ Add the diced chicken to the pot, cooking until browned on all sides, about 6-8 minutes.
3️⃣ Stir in the sliced mushrooms and cook for an additional 5 minutes, letting the mushrooms soften and release their juices.
4️⃣ Add the wild rice, chicken broth, thyme, salt, and pepper to the pot. Bring the mixture to a boil over high heat.
5️⃣ Once boiling, reduce the heat to low and let the soup simmer for 40-45 minutes, stirring occasionally, until the wild rice is tender and the flavors meld together.
6️⃣ Stir in the heavy cream and cook for another 2-3 minutes until heated through. Adjust seasoning as needed.
7️⃣ Serve hot, garnished with fresh parsley or a sprinkle of cracked black pepper, if desired.
Notes
- For an extra layer of flavor, try adding a splash of white wine when sautéing the mushrooms.
- You can substitute cooked rotisserie chicken for a quicker version of this soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the creamy texture.
- Prep Time: 15 mins
- Cook Time: 50 mins