This rich and creamy soup combines tender chicken, earthy mushrooms, and nutty wild rice for a comforting, satisfying meal.
Ingredients
Base:
1 cup wild rice
1 lb (450g) chicken breast, diced
2 cups mushrooms, sliced (cremini, button, or your choice)
1 onion, chopped
3 cloves garlic, minced
Liquid:
4 cups chicken broth (low-sodium preferred)
1 cup heavy cream
Seasoning:
1 teaspoon dried thyme
1 teaspoon dried parsley
1/4 teaspoon black pepper (or to taste)
Salt to taste
2 tablespoons olive oil or butter
Instructions
Cook the Wild Rice
Cook the wild rice according to package instructions. Set aside. (This step prevents the rice from overcooking in the soup.)
Sauté the Chicken
Heat 1 tablespoon of olive oil or butter in a large pot over medium heat.
Add the diced chicken, season with salt and pepper, and cook until browned on all sides (about 5-7 minutes). Remove and set aside.
Cook the Vegetables
