Ingredients
Scale
- 1 pound of chicken breast, diced
- 1 cup of wild rice
- 2 cups of mushrooms, sliced (button or cremini work well)
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups of chicken broth
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Heat olive oil in a pot, sauté onions, carrots, and celery until tender.
- Add diced chicken and cook until no longer pink.
- Toss in sliced mushrooms and cook until they release moisture.
- Stir in wild rice, mixing well.
- Pour in chicken broth, bring to a boil, then simmer covered for 30 minutes.
- Stir in heavy cream, season to taste, and heat through for 5 minutes.
Notes
- Garnish with fresh thyme or parsley for added flavor.
- Adjust seasoning according to preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg