Creamy Chicken & Wild Rice Soup
Overview
Prep Time: 10 min • Cook Time: 1 hr
Total Time: 1 hr 10 min
This creamy mushroom and wild rice soup is so rich, flavorful and perfect for a fall or winter dinner!
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what you’ll need:
1lb chicken breast
Wild rice
16oz mushrooms
3 large carrots
2 stalks celery
1 yellow onion
2 quarts chicken stock
Organic cream
Organic freshly grated Parmesan cheese
Fresh thyme
Butter
Instructions:
Start off by cooking your chicken breast. I cooked mine in my instant pot but you can cook it on a pan if you’d like! Season it simply with salt, pepper & garlic powder. You’re going to shred this one’s it’s done and add it to the soup at the end.
To a pot add 1tbs butter and 16oz mushrooms and cook for about 5-7 min until all of them are soft. Remove from the pot and set aside.
Meanwhile, chop up your onion, carrots, and celery. Once chopped add 2tbs butter to the pot along with 1 heaping tsp minced garlic, and 1 tsp freshly chopped thyme. Sauté about 1 min then add the carrots, onion and celery. Sauté for about 7-10 min until everything is soft.
Then add in the cooked shredded chicken, mushrooms, 6 cups chicken stock, 1 cup wild rice, salt & pepper. (Sprinkle in a little and you can add more to taste at the end) Bring to a boil then turn it down to low and simmer for about 30-40 min (just until the rice is fully cooked)
Now that the rice is cooked add in 1 cup freshly grated parmesan and 1 cup organic cream. Mix well. Taste it and add more salt and pepper if needed. Next step, enjoy the soup!