Chicken and Wild Rice Soup

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

2 tablespoons unsalted butter

8 ounces cremini mushrooms (sliced)

1 sweet onion (diced)

2 carrots (peeled and diced)

2 ribs celery (diced)

3 cloves garlic (minced)

4 sprigs fresh thyme

2 bone-in, skin-on chicken breasts

6 cups chicken stock

1 cup wild rice blend

1 bay leaf

Kosher salt and freshly ground black pepper (to taste)

2 tablespoons chopped fresh parsley leaves

Directions

Melt butter in a large stockpot or Dutch oven over medium heat. Add mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 8-10 minutes.

Stir in garlic and thyme until fragrant, about 1 minute.

Stir in chicken, chicken stock, wild rice, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper.

Bring to a boil; reduce heat and simmer, covered, until the chicken is cooked through and the rice is tender, about 35-45 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones and skin.

Stir in chicken and parsley; season with salt and pepper, to taste.

Serve immediately.