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As the chill of winter descends, comfort foods become a staple in many households, providing not just warmth but also a sense of nostalgia and comfort. The act of preparing and sharing a warm meal can create moments of togetherness, making cold days feel a little bit cozier. Among the myriad of comforting dishes, soups hold a special place, with their ability to envelop us in warmth and nourishment.

Creamy Mushroom Chicken and Wild Rice Soup 🍲

Warm up with a bowl of Creamy Mushroom Chicken and Wild Rice Soup, the ultimate comfort food for chilly days! This hearty soup combines tender chicken, earthy mushrooms, and nutty wild rice in a luscious, creamy broth. Not only is it delicious, but it's also packed with nutrients that make it a balanced meal. Ready to enjoy a cozy, satisfying dish? Click through for the full recipe and discover how to make this comforting soup at home!
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Ingredients
  

1 tablespoon olive oil

1 pound boneless, skinless chicken thighs, diced

1 medium onion, chopped

3 cloves garlic, minced

2 cups mushrooms, sliced (preferably cremini or button)

2 carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

6 cups chicken broth

1 cup wild rice, rinsed

1 cup heavy cream

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken thighs and cook until browned, about 5-7 minutes. Remove the chicken and set aside.

    In the same pot, add the onions and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

      Stir in the sliced mushrooms, carrots, and celery to the pot. Cook for about 5 minutes, until the vegetables have softened and the mushrooms are lightly browned.

        Sprinkle the dried thyme and oregano over the vegetables, mixing well.

          Pour in the chicken broth and stir in the wild rice. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 45 minutes, or until the wild rice is tender.

            After the wild rice is cooked, return the browned chicken to the pot. Stir in the heavy cream and allow it to heat through, about 5 minutes. Season with salt and pepper to taste.

              Once heated, remove the soup from the heat and let it sit for a few minutes before serving.

                - Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6 bowls

                  Presentation Tips: Serve the soup in deep bowls, garnished with fresh chopped parsley for a pop of color. Pair with crusty bread or crackers on the side for a comforting meal.