Creamy soup with chicken, mushrooms, wild rice, and Parmesan
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
→ Vegetables
02 - 8.8 oz 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
→ Liquids
08 - 6 cups chicken broth, preferably low sodium
09 - 1 cup whole milk or half-and-half
→ Dairy
10 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
→ Fats
11 - 3 tablespoons unsalted butter
→ Thickeners
12 - 2 tablespoons all-purpose flour or gluten-free flour blend
→ Herbs & Seasonings
13 - 1 teaspoon dried thyme
14 - 1 bay leaf
15 - 1/2 teaspoon freshly ground black pepper
16 - Salt to taste
→ Garnish
17 - Chopped fresh parsley, optional
# How to Make It:
01 - In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced chicken and cook until lightly browned and cooked through, about 5-6 minutes. Transfer to a plate and set aside.
02 - Add the remaining tablespoon of butter to the pot. Sauté the onion, carrots, and celery for 4-5 minutes until softened. Add the mushrooms and garlic; cook for another 4 minutes until mushrooms release their moisture and begin to brown.
03 - Sprinkle the flour over the vegetables. Stir and cook for 1 minute to remove the raw flour taste.
04 - Gradually pour in the chicken broth, stirring to combine and prevent lumps. Add the 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 35-40 minutes, stirring occasionally, until the rice is tender.
06 - Return the cooked chicken to the pot. Stir in the milk or half-and-half and Parmesan cheese. Cook for 3-4 minutes until heated through and slightly thickened. Adjust seasoning with more salt and pepper if needed.
07 - Remove the bay leaf. Ladle soup into bowls, garnish with extra Parmesan and chopped parsley if desired. Serve hot.
