CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP

CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP

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CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP 🍄🍗🥣

Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breast, diced
  • 1 cup wild rice, uncooked
  • 8 oz (225 g) mushrooms, sliced (cremini or button)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • Fresh parsley, chopped (for garnish)

Directions:

  1. Begin by preparing the ingredients. Dice the chicken into bite-sized pieces, and chop the onion finely. Clean and slice the mushrooms, and crush the garlic cloves. Rinse the wild rice under cold water to remove any dirt or dust.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the diced chicken and sauté for about 5-7 minutes until it’s browned and cooked through. Stir occasionally to ensure even cooking.
  3. Add the chopped onion and minced garlic to the pot, cooking for another 3-4 minutes until the onion is translucent and fragrant.
  4. Toss in the sliced mushrooms, cooking for an additional 5 minutes until the mushrooms have released their moisture and begun to brown.
  5. Incorporate the rinsed wild rice into the pot, as well as the dried thyme, salt, and black pepper. Make sure to mix everything well to combine the flavors.
  6. Slowly pour in the chicken broth, stirring to ensure even distribution. Bring the mixture to a boil, then reduce the heat to low, covering the pot. Let it simmer for about 45-50 minutes, stirring occasionally, until the rice is tender.
  7. Once the wild rice is cooked, stir in the heavy cream, allowing it to simmer for an additional 10 minutes. This will help the soup become creamy and rich.
  8. Taste and adjust seasoning if necessary. Serve the soup hot, garnished with chopped fresh parsley for a fresh touch.

Additional Information:

  • Preparation time: 20 minutes
  • Cooking time: 1 hour
  • Total time: 1 hour 20 minutes
  • Servings: 6
  • Approximate calories per serving: 345 calories

Notes:

  • You can substitute half-and-half for a lighter version of the soup.
  • If you prefer a thicker soup, consider adding a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) towards the end of cooking.

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