Creamy soup with chicken, mushrooms, wild rice, and Parmesan—ready in just over an hour.
# What you'll need:
→ Proteins
01 - 2 boneless skinless chicken breasts diced about 14 ounces
→ Vegetables
02 - 8 ounces cremini or white mushrooms sliced
03 - 1 medium onion diced
04 - 2 medium carrots diced
05 - 2 celery stalks diced
06 - 3 cloves garlic minced
→ Grains
07 - 1 cup wild rice rinsed about 6 ounces
→ Liquids
08 - 6 cups chicken broth preferably low sodium about 1.5 quarts
09 - 1 cup whole milk or half and half
→ Dairy
10 - 0.5 cup freshly grated Parmesan cheese about 2 ounces plus extra for serving
→ Fats
11 - 3 tablespoons unsalted butter
→ Thickeners
12 - 2 tablespoons all purpose flour or gluten free flour blend
→ Herbs and Seasonings
13 - 1 teaspoon dried thyme
14 - 1 bay leaf
15 - 0.5 teaspoon freshly ground black pepper
16 - Salt to taste
→ Garnish
17 - Chopped fresh parsley optional
# Method:
01 - In a large pot or Dutch oven melt 2 tablespoons butter over medium heat. Add diced chicken and cook until lightly browned and cooked through about 5 to 6 minutes. Transfer to a plate and set aside.
02 - Add remaining butter to the pot. Sauté onion carrots and celery for 4 to 5 minutes until softened. Add mushrooms and garlic cook for another 4 minutes until mushrooms release moisture and begin to brown.
03 - Sprinkle flour over the vegetables. Stir and cook for 1 minute to remove raw flour taste.
04 - Gradually pour in chicken broth stirring to combine and prevent lumps. Add wild rice thyme bay leaf black pepper and a pinch of salt.
05 - Bring to a boil then reduce heat to low. Cover and simmer for 35 to 40 minutes stirring occasionally until rice is tender.
06 - Return cooked chicken to the pot. Stir in milk or half and half and Parmesan cheese. Cook for 3 to 4 minutes until heated through and slightly thickened. Adjust seasoning with more salt and pepper if needed.
07 - Remove bay leaf. Ladle soup into bowls garnish with extra Parmesan and chopped parsley if desired. Serve hot.
