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Chicken And Wild Rice Soup

Loaded with earthy mushrooms, tender chicken, and creamy broth, it’s a satisfying dish that’s sure to warm you up on any cold day.
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Ingredients
  

  • 2 tbsp butter
  • 1 lb mushrooms sliced
  • 1 tbsp butter
  • 1 onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 2 cloves garlic chopped
  • 1 tsp thyme chopped
  • 6 cups chicken broth
  • 1 cup wild rice or a blend including wild rice
  • 1 1/2 cups chicken cooked and diced or shredded
  • 1 cup milk or cream
  • 1 cup Parmigiano Reggiano Parmesan, grated
  • Salt and pepper to taste

Instructions
 

  • Melt 2 tbsp butter in a pan over medium-high heat.
  • Add mushrooms and cook until they release their liquids and the liquid evaporates, about 10-15 minutes. Set aside.
  • Melt 1 tbsp butter in the same pan. Add onion, carrots, and celery. Cook until tender, about 8-10 minutes.
  • Mix in garlic and thyme. Cook until fragrant, about 1 minute.
  • Add chicken broth, wild rice, chicken, and mushrooms. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 20-30 minutes.
  • Stir in milk and Parmesan cheese. Cook until cheese melts, and season with salt and pepper to taste.