Creamy Mushroom Chicken and Wild Rice Soup

How to Make It

1. 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.
2. Add the Wild Rice:
   • Rinse the wild rice under cold water and drain.
   • Add the rice to the pot, stirring it into the vegetables.
3. 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.
4. Add the Chicken:
   • Stir in the shredded chicken, allowing it to heat through.
5. 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.
6. Optional Parmesan Boost:
   • Stir in grated Parmesan cheese for an extra layer of savory flavor.
7. Serve and Enjoy: