Description
A hearty and nutritious soup made with tender chicken, mushrooms, and wild rice in a creamy broth.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup wild rice, uncooked
- 8 oz mushrooms, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Cook wild rice according to package directions.
- In a large pot, melt butter over medium heat.
- Add onion and garlic, sauté until softened.
- Add chicken breasts and cook until no longer pink.
- Remove chicken, shred, and set aside.
- In the same pot, add mushrooms and cook until tender.
- Return shredded chicken to the pot.
- Add cooked wild rice, chicken broth, and thyme.
- Simmer for 10 minutes.
- Stir in heavy cream and season with salt and pepper.
Notes
- Use leftover rotisserie chicken for a quicker option.
- Substitute coconut milk for heavy cream for a dairy-free version.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American