A rich and creamy soup with tender chicken, earthy mushrooms, and hearty wild rice—perfect for a comforting meal on a cool day.

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 lb chicken breast or thighs, diced

8 oz mushrooms, sliced (white or cremini)

1 cup wild rice, rinsed

4 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried parsley

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper

2 cups heavy cream (or half-and-half for a lighter version)

1 tablespoon butter

1/4 cup flour (for thickening)

Fresh parsley, chopped for garnish (optional)

Step 1: Sauté the Vegetables

Heat the olive oil in a large pot over medium heat.

Add the onion and garlic and sauté until softened, about 4-5 minutes.

Add the mushrooms and cook for another 5 minutes, until they release their moisture and begin to brown.

Step 2: Cook the Chicken

Push the vegetables to the side of the pot and add the diced chicken to the center.

Cook the chicken for 6-7 minutes until browned and cooked through.

Step 3: Add the Rice and Broth

Stir in the wild rice, chicken broth, dried thyme, dried parsley, salt, and pepper.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the rice is tender.

Step 4: Make the Creamy Base

In a separate pan, melt the butter over medium heat.

Whisk in the flour and cook for 2-3 minutes to form a roux.

Slowly whisk in the heavy cream until smooth and thickened, about 5 minutes.

Step 5: Combine and Simmer

Add the creamy mixture to the soup and stir to combine.

Continue to cook on low for another 5-10 minutes, allowing the soup to thicken and the flavors to meld.

Step 6: Serve

Ladle the soup into bowls, garnish with freshly chopped parsley, and enjoy!

Serving Suggestions:

Serve with a side of crusty bread or garlic bread to dip into the creamy soup.

For added texture and flavor, sprinkle a little grated Parmesan cheese on top before serving.

If you prefer a thicker soup, you can add more cream or reduce the broth to create a richer base.

For an extra boost of flavor, try adding a splash of white wine while sautéing the mushrooms and onions.

This soup stores well and can be kept in the fridge for 3-4 days or frozen for up to 3 months.