Ingredients
– 1 lb (about 450g) boneless, skinless chicken breasts
– 1 cup wild rice, rinsed
– 8 oz (225g) mushrooms, sliced (I usually opt for a mix of cremini and button mushrooms)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup whole milk or heavy cream (for creaminess)
– 1 tablespoon olive oil
– 2 teaspoons dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– Fresh parsley for garnish (optional)
Equipment Needed
– Large pot or Dutch oven
– Wooden spoon or spatula
– Cutting board
– Sharp knife
– Measuring cups and spoons
Step-by-Step Instructions
First, in my trusty large pot, I heat the olive oil over medium heat. Once it’s shimmering, I add the chopped onions, letting them sauté until they turn translucent and fragrant. I then toss in the minced garlic and mushrooms, cooking them until the mushrooms are golden brown and lovely. The smell at this stage is nothing short of dreamy, and it really builds excitement for the soup to come! (See the next page below to continue steps…)