Ingredients:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 cup uncooked wild rice blend
- 8 oz (225 g) mushrooms, sliced (button or cremini)
- 1 medium onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil or butter
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the chicken:
Season chicken with salt and pepper. - Sauté aromatics and mushrooms:
In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until softened. Add mushrooms and cook for another 5 minutes until mushrooms release their moisture and begin to brown. - Add chicken and rice:
Place the chicken breasts/thighs into the pot. Add uncooked wild rice blend. - Add broth and seasoning:
Pour in the chicken broth. Add thyme, rosemary, bay leaf, salt, and pepper. Stir to combine. - Cook:
Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes, or until the rice is cooked and chicken is tender. - Shred chicken:
Remove chicken from the pot, shred with two forks, and return to the soup. - Add cream and thicken (optional):
Stir in heavy cream or half-and-half. For a thicker soup, whisk flour with a bit of cold water to make a slurry, then stir into the soup and simmer for an additional 5-10 minutes until thickened. - Adjust seasoning and serve:
Taste and adjust salt and pepper as needed. Garnish with fresh chopped parsley.
Notes:
This soup is hearty and filling – perfect for cold days.
Leftovers store well in the fridge for up to 4 days.
You can make it in a slow cooker: add everything except cream, cook on low for 6-8 hours, shred chicken, then stir in cream before serving.