Creamy Mushroom Chicken and Wild Rice Soup

Ingredients

• Meat: 1 1/2 cups cooked chicken, diced or shredded
• Produce: 2 carrots (diced), 2 stalks celery (diced), 2 cloves garlic (minced), 1 lb mushrooms (sliced), 1 onion (chopped), 1 tsp thyme
• Canned Goods: 6 cups chicken broth
• Pasta & Grains: 1 cup wild rice (uncooked)
• Baking & Spices: Salt and pepper to taste
• Dairy: 3 tbsp butter, 1 cup milk or cream, 1 cup grated Parmigiano Reggiano

Instructions

1. Cook wild rice in 2 cups boiling water with a pinch of salt. Simmer 45–50 minutes until tender. Set aside.
2. In a large pot, melt butter over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
3. Add garlic and thyme. Cook 1 minute until fragrant.
4. Add mushrooms and cook 5–7 minutes until browned and moisture is released.
5. Pour in chicken broth. Simmer 10–15 minutes, stirring occasionally.
6. Add cooked chicken and wild rice. Simmer 5 minutes until heated through.
7. Lower heat. Stir in milk or cream, then add grated cheese. Mix until melted. Season with salt and pepper.
8. Serve warm. Garnish with extra cheese or herbs if desired.