Ingredients
Scale
- 1 cupwild rice1lb chicken breast, diced2 cupsmushrooms, sliced1onion, chopped3cloves garlic, minced4 cupschicken broth1 cupheavy cream2 tablespoonsolive oil1 teaspoonthymeSalt and pepper, to taste
- 1lb chicken breast, diced2 cupsmushrooms, sliced1onion, chopped3cloves garlic, minced4 cupschicken broth1 cupheavy cream2 tablespoonsolive oil1 teaspoonthymeSalt and pepper, to taste
- 2 cupsmushrooms, sliced1onion, chopped3cloves garlic, minced4 cupschicken broth1 cupheavy cream2 tablespoonsolive oil1 teaspoonthymeSalt and pepper, to taste
- 1onion, chopped3cloves garlic, minced4 cupschicken broth1 cupheavy cream2 tablespoonsolive oil1 teaspoonthymeSalt and pepper, to taste
- 3cloves garlic, minced4 cupschicken broth1 cupheavy cream2 tablespoonsolive oil1 teaspoonthymeSalt and pepper, to taste
- 4 cupschicken broth1 cupheavy cream2 tablespoonsolive oil1 teaspoonthymeSalt and pepper, to taste
- 1 cupheavy cream2 tablespoonsolive oil1 teaspoonthymeSalt and pepper, to taste
- 2 tablespoonsolive oil1 teaspoonthymeSalt and pepper, to taste
- 1 teaspoonthymeSalt and pepper, to taste
- Salt and pepper, to taste
Instructions
- 1️⃣Sauté Aromatics:In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3–4 minutes.2️⃣Cook the Chicken:Add the diced chicken to the pot and cook until browned on all sides, about 5–7 minutes.3️⃣Add Mushrooms:Stir in the sliced mushrooms and cook for an additional 5 minutes, allowing them to release their moisture and develop flavor.4️⃣Add Rice and Broth:Stir in the wild rice, chicken broth, thyme, salt, and pepper. Bring the mixture to a boil.5️⃣Simmer:Once boiling, reduce the heat to low and let the soup simmer, uncovered, for 40–45 minutes, or until the wild rice is tender. Stir occasionally.6️⃣Add Cream and Serve:Stir in the heavy cream and heat through for 2–3 minutes. Adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.
- 2️⃣Cook the Chicken:Add the diced chicken to the pot and cook until browned on all sides, about 5–7 minutes.
- 3️⃣Add Mushrooms:Stir in the sliced mushrooms and cook for an additional 5 minutes, allowing them to release their moisture and develop flavor.4️⃣Add Rice and Broth:Stir in the wild rice, chicken broth, thyme, salt, and pepper. Bring the mixture to a boil.5️⃣Simmer:Once boiling, reduce the heat to low and let the soup simmer, uncovered, for 40–45 minutes, or until the wild rice is tender. Stir occasionally.6️⃣Add Cream and Serve:Stir in the heavy cream and heat through for 2–3 minutes. Adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.
- 4️⃣Add Rice and Broth:Stir in the wild rice, chicken broth, thyme, salt, and pepper. Bring the mixture to a boil.5️⃣Simmer:Once boiling, reduce the heat to low and let the soup simmer, uncovered, for 40–45 minutes, or until the wild rice is tender. Stir occasionally.6️⃣Add Cream and Serve:Stir in the heavy cream and heat through for 2–3 minutes. Adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.
- 5️⃣Simmer:Once boiling, reduce the heat to low and let the soup simmer, uncovered, for 40–45 minutes, or until the wild rice is tender. Stir occasionally.
- 6️⃣Add Cream and Serve:Stir in the heavy cream and heat through for 2–3 minutes. Adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.
Notes
For a lighter option, substitute the heavy cream with half-and-half or coconut milk.Add fresh spinach or kale at the end for a boost of greens.
Add fresh spinach or kale at the end for a boost of greens.