Ingredients:
For the Soup:
1 tablespoon olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
8 ounces mushrooms, sliced (button or cremini)
1 teaspoon dried thyme
1 teaspoon dried parsley
4 cups chicken broth
1 cup wild rice, rinsed
2 cups cooked chicken, shredded (rotisserie chicken works great)
1 cup heavy cream or half-and-half
Salt and pepper, to taste
Fresh parsley, for garnish (optional)
Instructions:
Sauté Vegetables:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are tender.
Add Garlic and Mushrooms:
Stir in the garlic and sliced mushrooms, cooking for an additional 3-4 minutes until the mushrooms are softened.
Season and Add Broth:
Add the thyme, parsley, chicken broth, and wild rice. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the wild rice is tender.
Add Chicken and Cream:
Stir in the shredded chicken and heavy cream. Cook for another 5-10 minutes, allowing the soup to heat through.
Season to Taste:
Taste and adjust seasoning with salt and pepper as needed.
Serve:
Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy warm!
This Creamy Mushroom Chicken and Wild Rice Soup is rich and flavorful, perfect for chilly days! 🍂🥣 Enjoy your meal!