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- Prepare the Base:
- In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
- Add the chopped onion and sauté until it turns translucent, about 3–4 minutes.
- Stir in the garlic, carrots, celery, and mushrooms. Cook for an additional 5–7 minutes until the vegetables are tender and fragrant.
- Add the Wild Rice:
- Rinse the wild rice under cold water and drain.
- Add the rice to the pot, stirring it into the vegetables.
- Simmer the Soup:
- Pour in the chicken broth, and add the thyme, rosemary, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 40–50 minutes, or until the wild rice is tender. Stir occasionally to prevent sticking.
- Add the Chicken:
- Stir in the shredded chicken, allowing it to heat through.
- Create the Creamy Finish:
- If using flour for thickening, whisk it with a small amount of the heavy cream to form a slurry.
- Slowly stir the heavy cream (and flour mixture, if using) into the soup. Let it simmer for another 5–10 minutes until it reaches your desired thickness.
- Optional Parmesan Boost:
- Stir in grated Parmesan cheese for an extra layer of savory flavor.
- Serve and Enjoy:
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