Garlic Parmesan Creamy Mushroom Chicken & Wild Rice Soup

Directions:

1. Sear the Chicken: Heat olive oil in a large pot over medium heat. Add diced chicken and cook until lightly browned (5-7 minutes). Remove and set aside.

2. Sauté Aromatics: In the same pot, add onion and garlic. Cook for 2-3 minutes until fragrant and translucent.

3. Cook Mushrooms: Stir in mushrooms (and carrot, if using) and sauté for 5 minutes until softened.

4. Simmer Rice & Broth: Return chicken to the pot. Add wild rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes until rice is tender.

5. Finish with Cream & Cheese: Stir in heavy cream and Parmesan. Simmer uncovered for 5 more minutes. Season with salt and pepper.

6. Serve: Ladle into bowls and garnish with fresh parsley.

Time & Servings:

• Prep: 15 mins

• Cook: 50 mins

• Total: 1 hr 5 mins

• Servings: 4

• Calories per serving: ~380

Tips:

• For extra depth, add a splash of white wine when sautéing mushrooms.

• Substitute half-and-half for heavy cream for a lighter version.

• Leftovers thicken upon standing—thin with broth when reheating.

Enjoy your cozy, flavorful bowl! 🍲