Creamy Chicken and Wild Rice Soup

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup wild rice
• 2 cups cooked chicken, shredded or cubed
• 1 cup mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 cup heavy cream
• 1/2 cup sour cream
• 2 tablespoons cornstarch
• 1/4 cup water
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Melt butter in a large pot over medium heat
2. Add diced onion, carrots, and celery, sauté for 5 minutes until softened
3. Stir in garlic and cook for 1 minute until fragrant
4. Pour in chicken broth and add wild rice, thyme, rosemary, and bay leaf
5. Bring to a boil, then reduce heat and simmer for 35-40 minutes until rice is tender
6. Add mushrooms and cooked chicken, simmer for 5 more minutes
7. In a small bowl, whisk cornstarch and water to create a slurry
8. Stir slurry into soup to thicken, cooking for 2 minutes
9. Remove from heat and stir in heavy cream and sour cream
10. Season with salt and pepper to taste
11. Remove bay leaf and garnish with fresh parsley before serving

Notes

• Use a heavy-bottomed pot to prevent scorching
• Pre-cook chicken breasts or use rotisserie chicken for convenience
• The soup can be made a day ahead and stored in the refrigerator for up to 3 days
• Do not boil the soup after adding cream to prevent curdling
• For a lighter version, substitute half-and-half for heavy cream or omit sour cream
• If soup is too thick, thin with additional broth or milk