Description
A cozy, hearty soup made with tender chicken, earthy mushrooms, wild rice, and a creamy broth. This comforting dish is perfect for chilly evenings and packed with flavor.
Ingredients
Scale
- 1 cup wild rice
- 3 cups chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream
- 2 tbsp cornstarch
- 2 tbsp water
- Fresh parsley for garnish
Instructions
- In a large pot, combine the wild rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, or until the rice is tender.
- Add the chicken breasts to the pot and continue simmering for 15-20 minutes, until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks.
- In the same pot, add the sliced mushrooms, diced onion, celery, carrots, and garlic. Cook for 5-7 minutes until the vegetables are softened.
- Stir in the dried thyme, salt, and black pepper.
- In a small bowl, mix the cornstarch with water to form a slurry. Stir the slurry into the soup, and cook for another 2-3 minutes until the soup thickens.
- Add the heavy cream and shredded chicken back into the soup. Stir to combine and cook for 5 more minutes, until heated through.
- Garnish with fresh parsley before serving.
Notes
- For a dairy-free version, you can substitute the heavy cream with coconut cream or a dairy-free alternative.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour