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Ingredients
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup wild rice
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half (optional)
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions
1. Cook the wild rice: Rinse the wild rice and cook according to package instructions. Set aside.
2. Sauté the chicken: In a large pot or Dutch oven, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Sauté the onion and mushrooms: In the same pot, add the remaining 1 tablespoon of butter. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Add garlic and thyme: Add the minced garlic and cook for 1 minute, until fragrant. Stir in the dried thyme.
5. Add chicken broth and cooked chicken: Pour in the chicken broth and add the cooked chicken back to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes.
6. Stir in cooked wild rice: Stir in the cooked wild rice and cook for an additional 2-3 minutes, until heated through.
7. Add heavy cream (optional): If desired, stir in the heavy cream or half-and-half to add a creamy texture.
8. Season and serve: Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs or a sprinkle of grated cheese, if desired.
Variations
– Use different types of mushrooms, such as cremini or shiitake, for varying flavors.
– Add some diced bell peppers or carrots for added color and nutrients.
– Use low-sodium chicken broth for a healthier option.
– Experiment with different herbs and spices, such as paprika or cumin, to create unique flavor profiles.