Description
A hearty and creamy soup featuring tender chicken, earthy mushrooms, and wholesome wild rice. Perfect for a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups chicken broth
- 1 cup cooked wild rice
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and sliced mushrooms, and cook until mushrooms are tender, about 8-10 minutes.
- Stir in dried thyme and rosemary.
- Pour in chicken broth and bring to a simmer. Return the browned chicken to the pot.
- Add cooked wild rice to the soup.
- Reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through.
- Stir in heavy cream and fresh parsley. Heat through but do not boil.
- Season with salt and black pepper to taste.
Notes
- For a thicker soup, you can thicken it with a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) in the last few minutes of cooking.
- Feel free to add other vegetables like carrots or celery along with the onions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American