Creamy Mushroom Chicken Soup (Printable Version)

Tender chicken and mushrooms blend with wild rice in a rich, creamy broth for hearty warmth.

# Ingredients Required:

→ Dairy and Fats

01 - 28 g unsalted butter
02 - 237 ml heavy cream

→ Produce

03 - 454 g mixed mushrooms (shiitake and baby portobello), sliced
04 - 1 medium onion, diced
05 - 2 cloves garlic, minced

→ Herbs and Spices

06 - 1 tsp kosher salt
07 - 1/4 tsp ground black pepper
08 - 2 tsp dried oregano
09 - 1 tsp dried rosemary
10 - 1 tsp dried thyme

→ Pantry

11 - 15 g all-purpose flour
12 - 710 ml chicken stock

→ Protein

13 - 454 g boneless, skinless chicken breasts

→ Grains

14 - 492 g cooked wild rice

# Guide to Cooking:

01 - Melt butter in a large Dutch oven over medium heat. Add the sliced mushrooms, diced onion, and minced garlic. Season with kosher salt and black pepper, then sauté until onions become translucent, approximately 5 to 7 minutes.
02 - Sprinkle the all-purpose flour over the vegetables and whisk thoroughly to combine. Gradually incorporate the chicken stock while stirring continuously. Add chicken breasts along with oregano, rosemary, and thyme. Bring mixture to a simmer and cook for about 20 minutes, or until chicken registers 74°C internally.
03 - Remove the chicken breasts from the pot and shred them finely. Return shredded chicken to the pot, then stir in the heavy cream and cooked wild rice, ensuring even distribution.
04 - Ladle the soup into serving bowls and enjoy warm.

# Extra Suggestions:

01 - For a lighter alternative, substitute heavy cream with half-and-half or milk. Utilizing pre-cooked or rotisserie chicken can reduce preparation time. Additions such as carrots or celery can enhance flavor and nutritional value.

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