Chicken Mushroom Wild Rice Soup 

Chicken Mushroom Wild Rice Soup 

Ingredients

1 cup wild rice, rinsed

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 (dried or fresh)

Salt and black pepper, to taste

Instructions

Cook the rice:

In a medium pot, cook wild rice according to package instructions (usually 40–45 minutes). Set aside.

Sauté vegetables:

In a large soup pot, heat olive oil over medium heat.

Add onion and cook until softened, about 4 minutes.

Add mushrooms and cook another 5 minutes until browned.

Stir in garlic and thyme; cook for 1 more minute.

Cook the chicken:

Push veggies to the side of the pot.

Add diced chicken and cook until lightly browned on all sides (it will finish cooking in the broth).

Build the soup:

Pour in chicken broth.

Bring to a boil, then reduce heat and simmer for 15–20 minutes, until chicken is cooked through.

Add cream and rice:

Stir in heavy cream and cooked wild rice.

Simmer gently for 5–10 minutes to let flavors blend (don’t boil once cream is added).

Season and serve:

Taste and adjust with salt and pepper.

Serve hot with crusty bread.