Cozy Up with Creamy Mushroom Chicken and Wild Rice Soup!

Ingredients:

1 cup wild rice, uncooked

1 lb chicken breast or thighs, cooked and shredded

2 tbsp olive oil

1 tbsp butter

1 medium onion, diced

3 cloves garlic, minced

3 carrots, diced

2 celery stalks, diced

8 oz mushrooms, sliced

¼ cup all-purpose flour

6 cups chicken broth

1 cup heavy cream (or milk for a lighter version)

1 tsp dried thyme

Salt and pepper, to taste

Fresh parsley, for garnish

Instructions:

Cook the Wild Rice:

Cook wild rice according to package directions. Drain and set aside.

Sauté Vegetables and Mushrooms:

In a large pot, heat olive oil and butter over medium heat. Add onions, garlic, carrots, and celery, and sauté until softened (about 5 minutes).

Add mushrooms and cook until they release their moisture and become tender.

Create the Base:

Sprinkle flour over the veggies and stir to coat. Cook for 1-2 minutes, until the flour forms a paste.

Slowly pour in the chicken broth, stirring constantly until smooth. Bring to a gentle simmer.

Add Chicken and Rice:

Add the shredded chicken, cooked wild rice, thyme, salt, and pepper to the pot. Simmer for 10-15 minutes, allowing the flavors to meld.

Finish with Cream:

Stir in the heavy cream and cook for an additional 5 minutes. Adjust seasonings as needed.

Serve:

Ladle the soup into bowls and garnish with fresh parsley.

Enjoy!

This Creamy Mushroom Chicken and Wild Rice Soup is warm, filling, and packed with flavor. A perfect meal for cozying up!