Name: Creamy Chicken & Mushroom Wild Rice Soup
Ingredients: 2 boneless, skinless chicken breasts, cubed; 1 cup wild rice, uncooked; 8 oz cremini mushrooms, sliced; 1 medium onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 6 cups chicken broth; 1 cup heavy cream; 2 tbsp butter; 2 tbsp olive oil; 1 tsp dried thyme; Salt and black pepper to taste; 2 tbsp all-purpose flour; Fresh parsley for garnish

Description

A comforting and hearty soup featuring tender chicken, earthy mushrooms, and nutty wild rice in a creamy, savory broth.

Ingredients

Scale

For the Crust:

2 boneless, skinless chicken breasts, cubed
1 cup wild rice, uncooked
8 oz cremini mushrooms, sliced
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
1 cup heavy cream
2 tbsp butter
2 tbsp olive oil
1 tsp dried thyme
Salt and black pepper to taste
2 tbsp all-purpose flour
Fresh parsley for garnish

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Instructions

1. Prepare the Crust:

In a large pot, heat olive oil and butter over medium heat. Add chicken and cook until browned, about 5-7 minutes. Remove and set aside.
In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes. Add mushrooms and garlic, cook until mushrooms release their liquid, about 5 more minutes.
Sprinkle flour over vegetables and stir to coat. Gradually pour in chicken broth while stirring to avoid lumps. Add wild rice and thyme, bring to a boil, then reduce heat and simmer for 30 minutes, or until rice is tender.
Return chicken to the pot, stir in heavy cream, and simmer for an additional 5 minutes. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Notes

You can customize the seasonings to taste.