Description
A rich and comforting soup featuring tender chicken, earthy mushrooms, and wild rice in a creamy garlic Parmesan broth.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, diced
- 8 oz cremini mushrooms, sliced
- 1 cup wild rice blend, uncooked
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- In a large pot, heat olive oil and butter over medium heat. Add diced chicken and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same pot, add onion, carrots, celery, and mushrooms. Sauté until softened, about 5 minutes. Stir in garlic and thyme, cooking for 1 minute until fragrant.
- Add wild rice blend and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes until rice is tender.
- Return the cooked chicken to the pot. Stir in heavy cream and Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.
- Simmer for an additional 5 minutes to heat through. Serve hot, garnished with fresh parsley.
Notes
You can customize the seasonings to taste.