Creamy Chicken & Wild Rice Soup
Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup sliced mushrooms
½ cup wild rice (uncooked, rinsed)
4 cups chicken broth
2 cups cooked chicken, shredded or cubed
1 cup heavy cream (or half-and-half)
1 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley or thyme for garnish (optional)
Instructions:
In a large pot, melt butter with olive oil over medium heat.
Add onion and garlic. Cook for 2–3 minutes until fragrant.
Stir in carrots, celery, and mushrooms. Cook for 5 minutes until slightly softened.
Add wild rice and chicken broth. Bring to a boil.
Reduce heat, cover, and simmer for 35–45 minutes until the rice is tender.
Stir in cooked chicken, cream, thyme, salt, and pepper.
Simmer for another 5–10 minutes until soup thickens slightly.
Garnish with fresh herbs and serve warm.
