Chicken Soup with Wild Rice and Mushrooms

🧂 Ingredients

• 1 lb chicken thighs

  boneless, skinless
• 1 cup wild rice

  uncooked
• 8 oz muschrooms

  sliced, any variety
• 1 onion

  diced
• 2 cloves garlic

  minced
• 3 carrots

  sliced
• 3 celery stalks

  chopped
• 4 cups chicken stock

  low sodium
• 3 cups milk

  can add cream or half and half for extra creaminess
• 2 tbsp olive oil

  or butter
• 1 tsp thyme
• salt and pepper

  to taste
• 2 tbsp flour

  for thickening, optional
• fresh parsley

  chopped for garnish
• parmesan cheese

  on top, optional

Instructions

• 1 Brown the chicken in a shallow pan or dutch oven on the stove on medium heat
  with butter and sprinkle with thyme.
• 2 Remove from heat and rough chop. Set aside for now.
• 3 Peel the carrots and chop the onions, carrots, mushrooms and celery into uniform
  small pieces.
• 4 Sautee the chopped vegetables with the garlic in the same pot you used for the
  browned chicken.
• 5 Once softened and translucent, add the chopped chicken back into the pot.
• 6 Pour in the wild rice and chicken stock.
• 7 Bring to a boil and turn heat down to simmer on low for 40 minutes.
• 8 Warm the milk in the microwave for one minute in a microwave-safe container.
  (Adding cold milk to a simmering pot can cause the milk to curdle.)
• 9 Stir the flour into the warmed milk until thickened. Add thickened milk to the
  soup pot.
• 10 If it ends up too thick, add ½ cup of water to thin back out to preferred
  consistency.
• 11 Add salt and pepper to taste.
• 12 Top with chopped parsley and serve.
• 13 Optional: parmesan cheese on top for a salty, creamy goodness.

Nutrition Info