Hearty soup with chicken, mushrooms, wild rice, and Parmesan for deep umami flavor in every spoonful.
# What You'll Need:
→ Protein & Dairy
01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
02 - 1 cup (3.5 oz) freshly grated Parmesan cheese
03 - 1/2 cup heavy cream
→ Grains
04 - 3/4 cup wild rice, rinsed
→ Vegetables
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
07 - 1 large yellow onion, diced
08 - 3 garlic cloves, minced
09 - 3 medium carrots, peeled and sliced
10 - 3 celery stalks, sliced
11 - 10 oz cremini or white mushrooms, sliced
12 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried
13 - 1 bay leaf
→ Liquids
14 - 6 cups low-sodium chicken broth
→ Seasonings
15 - 1/2 teaspoon freshly ground black pepper
16 - 1 teaspoon salt, plus more to taste
17 - 2 tablespoons chopped fresh parsley for garnish
# How to Make It:
01 - Heat olive oil and butter in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Add sliced mushrooms and minced garlic to the pot. Cook for 6 to 8 minutes until mushrooms are tender and most liquid has evaporated.
03 - Stir in diced chicken, wild rice, fresh thyme, bay leaf, salt, and pepper. Cook for 2 to 3 minutes, stirring occasionally.
04 - Pour chicken broth into the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 40 to 45 minutes until wild rice is tender and chicken is cooked through.
05 - Remove bay leaf from the pot. Stir in heavy cream and grated Parmesan cheese. Simmer uncovered for 5 minutes. Adjust seasoning with salt and pepper to taste.
06 - Ladle soup into bowls and garnish with fresh parsley and additional Parmesan cheese if desired.
