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Creamy Mushroom Chicken and Wild Rice Soup

Warm up your chilly evenings with a bowl of Creamy Mushroom Chicken and Wild Rice Soup! This hearty recipe combines tender chicken, earthy mushrooms, and nutty wild rice, offering a comforting experience with every spoonful. Packed with nutritional benefits, it's perfect for colder months. Discover the history, preparation, and variations that make this dish a timeless favorite. Dive into the flavors and enjoy the warmth! #SoupSeason #ComfortFood #CreamyMushroomSoup #WildRice #ChickenSoup #HealthyEating #FallRecipes
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Ingredients
  

1 pound boneless, skinless chicken thighs

1 cup wild rice blend

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

8 ounces mushrooms, sliced (cremini or button)

2 carrots, diced

2 celery stalks, diced

6 cups low-sodium chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon rosemary

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Chicken: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken thighs and season with salt and pepper. Cook for 5-7 minutes on each side until browned and cooked through. Remove from pot and let rest. Once cooled, shred the chicken into bite-sized pieces.

    Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Sauté the onion, garlic, carrots, and celery for about 5 minutes, until they start to soften. Add the sliced mushrooms and cook for another 5 minutes, until the mushrooms are browned and tender.

      Add the Rice and Broth: Stir in the wild rice blend, dried thyme, and rosemary, combining well with the vegetables. Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce heat to low and let simmer for about 45-60 minutes, or until the wild rice is tender.

        Incorporate the Chicken and Cream: Once the rice is tender, add the shredded chicken back into the pot. Pour in the heavy cream, stirring until well combined. Allow the soup to heat through for an additional 5-10 minutes.

          Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the soup hot, garnished with fresh parsley.

            Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 6