Instructions
1. Prepare the Base
Heat olive oil in a large pot over medium heat.
Add onion and garlic, sauté for 3–4 minutes until softened and fragrant.
2. Cook the Chicken
Add diced chicken breast to the pot.
Cook for about 5–6 minutes until lightly browned on all sides.
3. Add the Mushrooms
Stir in sliced mushrooms and cook for another 5 minutes until they soften.
4. Simmer the Soup
Add wild rice, chicken broth, thyme, salt, and pepper.
Bring the mixture to a boil, then reduce heat to low.
Cover and simmer for 40–45 minutes, or until the rice is tender.
5. Finish with Cream
Stir in the heavy cream and heat through for 2–3 minutes.
Adjust seasoning with extra salt and pepper if needed.
6. Serve
Ladle into bowls and serve hot.
Garnish with fresh herbs if desired.
Instructions
1. Prepare the Base
Heat olive oil in a large pot over medium heat.
Add onion and garlic, sauté for 3–4 minutes until softened and fragrant.
2. Cook the Chicken
Add diced chicken breast to the pot.
Cook for about 5–6 minutes until lightly browned on all sides.
3. Add the Mushrooms
Stir in sliced mushrooms and cook for another 5 minutes until they soften.
4. Simmer the Soup
Add wild rice, chicken broth, thyme, salt, and pepper.
Bring the mixture to a boil, then reduce heat to low.
Cover and simmer for 40–45 minutes, or until the rice is tender.
5. Finish with Cream
Stir in the heavy cream and heat through for 2–3 minutes.
Adjust seasoning with extra salt and pepper if needed.
6. Serve
Ladle into bowls and serve hot.
Garnish with fresh herbs if desired.
