# What you'll need:
→ Meats
01 - 2 large boneless, skinless chicken breasts, diced (approximately 14 oz)
→ Rice
02 - 1 cup wild rice, rinsed (6 oz)
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 cup sliced cremini or white mushrooms (5.3 oz)
→ Broth & Liquids
08 - 8 cups low-sodium chicken broth (64 fl oz)
09 - 1 cup water (8 fl oz)
→ Spices & Herbs
10 - 1 bay leaf
11 - 1 tsp dried thyme
12 - 1 tsp dried parsley
13 - ½ tsp black pepper
14 - 1 tsp salt or to taste
→ Creamy Finish (optional)
15 - ½ cup heavy cream or half-and-half (4 fl oz)
→ Garnish
16 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add diced chicken and cook until lightly browned, about 4 to 5 minutes. Remove chicken and set aside.
02 - In the same pot, add onion, carrots, celery, and mushrooms. Sauté until softened, approximately 6 to 7 minutes. Add minced garlic and cook for an additional minute.
03 - Add wild rice, chicken broth, water, bay leaf, dried thyme, dried parsley, salt, and black pepper to the pot. Bring mixture to a boil.
04 - Reduce heat to low. Cover and simmer for 35 to 40 minutes, or until the wild rice is tender.
05 - Return the browned chicken to the pot and continue simmering for another 10 minutes, ensuring the chicken is fully cooked.
06 - If desired, stir in the heavy cream or half-and-half. Heat gently for 2 to 3 minutes without boiling.
07 - Remove bay leaf. Adjust seasoning to taste. Ladle soup into bowls, garnish with fresh parsley, and serve hot.
